Sheet Pan Portobello Fajitas

Sharing is caring!

With just some mushrooms and some spices, you can have an amazing meal.  Sheet Pan Portobello Fajitas are the perfect #meatfree weeknight meal.

These sheet pan portobello fajitas are an easy sheet pan dinner.  It’s a vegetarian fajitas recipe that is flavorful weeknight meal all in one. Meaty portobello mushrooms, sweet bell peppers, and onions roast together on one pan until tender, smoky, and lightly caramelized.  They create a hearty veggie fajita filling for warm tortillas, fajita bowls, tacos, or easy meal prep lunches.

This simple portobello mushroom fajitas recipe is colorful, satisfying, and perfect when you want a low-effort one-pan dinner with big Tex-Mex flavor and minimal cleanup. If you love quick sheet pan meals, you’ll also want to try sheet pan kabobs for an easy oven-baked dinner.  Made with ground meat and vegetables, they’re garnished with a tahini sauce for a complete meal.  Another favorite is sheet pan kielbasa with rainbow veggies.  Made with 5 ingredients, it’s a hearty sheet pan sausage dinner packed with colorful roasted vegetables.

I have been on this craving inspired Tex-Mex kick lately.  It’s not like there’s a lack of Tex-Mex of even Latin American restaurants around here.  There’s almost one on every corner.  But, they don’t deliver.  We got spoiled with our Mexican delivery and, well, there’s just not any here.  And it sucks.

And it’s not like I can’t MAKE Latin American food.  I just can’t make it all cheesy delicious good like they can.  And have whatever I want and whatever S wants.  Because what I want and what he wants are two different things usually.  Shocking.  I know.

Why fajitas are so delicious

For me, it’s usually fajitas.  I LOVE me some good fajitas.  I know I’ve talked about that before.  In fact, I’m sure I’ve talked about them here.  And I KNOW I’ve talked about my love the cumin rice that comes with my favorite fajitas ever.  I could seriously eat my weight in that stuff.  I have yet to recreate it at home.  I’ve come close, but it’s still on the list of copy cats to make.  Along with the fiesta dip mix.

Why do I like fajitas the most?  Well, no disrespect to the burritos, enchiladas, tacos, and the like.  For me, it’s the piping hot dish that arrives at your table steaming and smelling of all that grilled goodness.  Then, there’s the charred onions and peppers that are on the plate.  And finally, the charred tomato.  I usually save that for last.

Then there’s the homemade, soft flour tortillas and the charro beans that are slightly spicy with some tender pork usually in the broth with beans.  And don’t let me forget about the guacamole and pico de gallo that’s usually on the plate, too.  They’re the perfect creamy and cool to go with the steaming hot meat and veggies.

Toppings for your sheet pan portobello fajitas

Now, I don’t know about you, but when I’m out, I usually put the guac on the bottom, then some cheese, meat, veggies, topped with sour cream.  That, for me, is the perfect fajita bite.  Sometimes I’ll toss on some beans and rice if the tortillas are big enough, but usually I just nibble on those between the fajitas.  Okay.  Who’s getting hungry?  I certainly am!

I’ve made these a couple of times already.  I haven’t shared them before because I’ve kind of been lazy in photographing lately.  I need to stop being lazy and just set up shots for dinner or for lunch at work.  For those that are new to my blog, yes, I have a mini studio set up at work that I photograph my lunch with.  There’s an office next door to me that has HUGE windows and a nice air conditioner/table that I use.

And, yep!  Those are my homemade backgrounds.  I tile printed some backgrounds and taped them toghether. Some of them have gotten pretty crumby and I have to clone more and more lately.  I probably should print new ones.  OR just bite the bullet and get some good ones.  We treated it like a mini-vacay while I was learning.  So, there’s a few mudslides that we need to pay for.  They were so good!

And so are these!  At least I thought they were.  I’ve had them on the list to make forever.  FOR.EVER!  I don’t know why I haven’t.  I just never got around to making them.  I don’t know why.  Because, they are delicious!  And oh so simple.  I mean, seriously, it’s mushrooms and fajita spices, lettuce, tomatoes, cheese. Whatever toppings you want to put on them.

Make homemade spice blends for your cooking

No.  I don’t have a separate post for the fajita seasoning.  At least not yet.  It’s delicious and I should share it by itself. It’s a pain for me to find it every time I need to make some more.  It has a few different ingredients in it. However, I do have homemade taco seasoning you can use.

If you haven’t made homemade guacamole you really should. It’s super easy and much better than store bought! You can also customize your recipe for your taste. For me, I like to make slightly sweet and spicy guacamole like kiwi guacamole. The kiwi is a little sweet tart which goes well with the creaminess of the avocados. If you’re not a kiwi person, then try my sweet and spicy mango guacamole. Mangos are one of my fave fruits so you know I had to add it to guacamole. Finally, skip the guacamole and make some avodaco salsa! I used mine to top a mole burger, but it goes well with lots of different Latin inspired recipes.

What does this sheet pan fajita recipe taste like

Now, I’m told that I need to describe the food in detail.  The mushrooms have great fajita flavor.  You can taste the chili powder, the cumin, and the special ingredients.  And they’re also meaty!  That’s why I love portobellos; they’re hearty and you don’t really miss the meat. 

The peppers and mushrooms are sweet and tender making for a delicious base for the mushrooms.  Then the ripe tomatoes, the kick from the red onion, and the creamy sweet guacamole.  These have all the portobello fajita flavor you love in an easy to cook up sheet pan recipe.

How do you stack up your fajitas?