Whether you’re looking for an easy weeknight meal or a plant-based fiesta, these Portobello Mushroom Fajitas with a side of Spiced Black Beans are the perfect solution to feed you and your hungry friends and family.
Hearty portobello mushrooms hold up so well and add the meaty bite, while protein-packed black beans round out the plate to complete the meal. This is a great last-minute dinner to turn to if you’re doing a Plant-Based Whole30, or if you’re just looking to cut back on traditionally calorie-heavy Mexican food without sacrificing on flavor.
My easy Taco and Fajita Spice Blend is always on hand in my pantry, so I don’t have to worry about pulling down various spices to season the mushrooms, peppers and onions.
- For the fajitas:
- 4 large portobello mushroom caps, cleaned and sliced into ½-inch strips
- 3 bell peppers, various colors, sliced
- 1 large red onion, sliced
- ¼ cup olive oil, divided
- 3 tablespoons fajita spice mix, divided
- 1 lime, juiced
- For the black beans:
- 1 tablespoon olive oil
- ½ cup red onion, diced
- 1 poblano pepper, diced
- ½ jalapeno, diced with seeds and ribs removed
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup vegetable broth
- ½ lime
Preheat oven to 450 degrees F and line two large baking sheets with foil.
Mix together 3 tablespoons olive oil, 2 tablespoons fajita spice mix and juice of 1 lime in a large bowl. Add sliced mushrooms and toss to coat. Let marinade for 10 to 15 minutes, tossing occasionally.
Once marinated, divide mushrooms between two baking sheets. Add sliced peppers and onions to the marinade bowl with 1 tablespoon olive oil and 1 tablespoon fajita spice. Toss to combine and divide among sheet pans with mushrooms, spreading to a single layer.
Roast for 25 minutes, rotating pans halfway through.
Meanwhile, prepare the black beans by heating 1 tablespoon olive oil in a medium pot. Add Diced red onion, poblano and jalapeno and cook on medium-high heat for about 5 minutes.
Add minced garlic and spices, cooking 1 more minute. Add in black beans and broth, stirring and bringing to a boil. Once boiling, reduce heat to medium and continue cooking until liquid is cooked off, about 15 minutes.
Squeeze juice of ½ lime into beans and serve with Portobello Mushroom Fajitas and Whole30 compatible toppings of your choice – sliced avocado, sliced jalapenos, fresh cilantro and lime wedges.