30 Minutes Portobello Fajitas

With Cilantro Sauce & Lime Radishes

This vegan portobello fajitas recipe with meaty mushrooms, yellow bell peppers, and sliced onion sauteed with smoky spices and served with warmed flour tortillas is perfect when you need a quick and easy weeknight meal!

Add more flavor to your portobello mushroom tacos by adding cilantro with a squeeze of lime. It’s a healthy combination of veggies all tucked and folded in a flour tortilla.

Easy and delicious, that you would say that it’s the best portobello fajitas ever!

Portobello Fajitas

Nicole Kearsley
These full-of-flavor vegan fajitas are on the table in 30 minutes. Keep ’em simple or load ’em up with your favorite toppings – either way, they’re super satisfying and tasty.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine Mexican, Vegan
Servings 2 Servings


  • 1/3 cup Red Lentils
  • 1 Yellow Bell Pepper
  • 1 Onion
  • 8 ounces Portobello Mushrooms
  • 5 Radishes
  • 1 Lime
  • 2 teaspoons Fajita Seasoning
  • 4 Flour Tortillas
  • 1 bunch Cilantro Fresh
  • 1/4 cup Vegan Yogurt
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon Salt & Pepper To taste


  • Rinse and sort the red lentils. Combine the lentils with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat, cover, and cook until tender and all of the water is absorbed about 10 to 15 minutes.
  • Preheat your oven to 350 °F (177 °C) to warm the tortillas. Destem and deseed the yellow bell pepper and thinly slice. Peel and thinly slice the onion.
  • Cut the radishes into small wedges and add them to a small bowl. Halve the lime and add the juice from half. Add a pinch of salt to the radishes. Toss the lime radishes well to combine.
  • Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the sliced bell pepper, sliced onion, portobello mushrooms, and a pinch of salt and pepper. 
  • Cook, shaking the pan occasionally, until the vegetables are softened and browned, about 5 to 6 minutes. Add the fajita seasoning and toss until well combined, about 1 minute.
  • Finely chop the cilantro. Add the chopped cilantro to a medium bowl with the juice from remaining lime half, yogurt, and a pinch of salt and pepper. Stir the cilantro sauce to combine.
  • If using the oven, wrap the flour tortillas in foil and pop in to warm for 2 to 3 minutes. If not, lay the tortillas directly on a gas stove flame for a moment to warm.
  • Divide the warm tortillas between plates. Layer on the sautéed vegetables. Top with cilantro sauce and lime radishes. Serve the red lentils dolloped on top or on the side.


MAKE IT GLUTEN-FREE: Simply use a corn tortilla instead of the flour tortilla.
ADD MORE PROTEIN: A can of black beans will add another 8 grams of protein per serving! Drain, rinse and add them towards the end of cooking, all it takes is a few minutes to warm them up.
*RED LENTILS: You can use red quinoa instead of lentils, there are no rules after all!
**TORTILLAS: You may choose to heat the tortillas on the stovetop or in the microwave, in which case, leave the oven off.
***FAJITA SPICE: You can make your own homemade fajita spice.
Keyword plant based, vegan
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