Mushroom and Bell Pepper Fajitas

Prep Time 5 min Cook Time 20 min Serves 8-10 fajita wraps     adjust servings

A healthy meal ready in under 30 minutes!


  • 2 large portobello mushrooms (sliced thin)
  • 1/2 a yellow onion rough chopped
  • 1 green pepper (sliced)
  • 1 red pepper (sliced)
  • 1 T fajita seasoning
  • 2 T avocado oil
  • sea salt to taste
  • tortillas (I used Udi's gluten free tortillas)
  • For garnish: add avocado slices, cilantro, and tomatoes


  1. In a large saute pan , on medium low heat, add the ingredients, cover and simmer for about 20 minutes.
  2. Stir occasionally.
  3. Remove from heat and build your fajitas.
  4. I added the cooked mixture, sliced avocados, cilantro, tomatoes and my dairy free sour cream .


Recipe Notes

Don't assemble the fajitas until you are ready to eat. The vegetable mixture should keep in the fridge for about a week. You can also freeze it for longer storage. Enjoy!

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