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  • Prep-time: / Ready In:
  • Makes 12 tacos

Meaty portobello mushrooms, tender bell peppers, and tangy red onions soak up a delicious sauce flavored with Southwestern spices to create an epic filling for these drool-worthy veggie fajitas. Warm corn tortillas cradle the tasty mushroom-pepper medley, which gets topped with fresh cilantro, salsa, and sliced avocado. Enjoy with a side salad or a serving of Costa Rican Rice and Beans to really make it a meal. If you have leftover veggies, roll them up in flour tortillas for burritos or add them to a tofu scramble to make a hearty breakfast dish the next morning!

Recipe from Forks Meal Planner, FOK’s best tool to keep you on a healthy plant-based path, with weekly customizable meal plans and 1,000+ exclusive recipes. Try Forks Meal Planner for free today.


  • 4 portobello mushrooms, stemmed & sliced
  • 2 red bell peppers, thinly sliced (2 cups)
  • 1 red onion, thinly sliced (1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon low-sodium soy sauce (or tamari or liquid aminos)
  • 1 tablespoon pure maple syrup
  • 3 tablespoons fresh lime juice
  • ½ cup fresh cilantro, finely chopped (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 12 corn tortillas
  • 1 cup store-bought salsa
  • 1 avocado, diced (optional)


  1. In a large skillet over medium heat, cook portobellos, bell peppers, red onions, garlic, ginger, and cumin, stirring occasionally, until the water released from the mushrooms has been absorbed and the vegetables are tender, about 15 minutes.
  2. In a bowl, combine soy sauce, maple syrup, and lime juice.
  3. Pour sauce over vegetables and cook until absorbed, a few minutes. Remove from heat. Add cilantro, if desired, and season with salt and pepper to taste.
  4. In a nonstick skillet over medium heat, warm tortillas until soft and pliable, about 20 seconds on each side. Cover with a damp cloth to keep soft until serving.
  5. For each fajita, place about ⅓ cup filling in center of a tortilla, then top with salsa and avocado, if desired.

Comments (6)

(4.86 from 7 votes)
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Mary6 months ago
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Delicious, although next time I may cut back on the lime juice.

Jude8 months ago
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Good recipe! TY! May I suggest that the lovely lady cooking with the long hair ties her hair back. It’s overall more sanitary and keeps her hair cleaner too. TY! No offence intended.

Joanne1 year ago
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These are pretty simple to put together and very tasty. We left the salsa off and didn’t miss it. Will make again.

Judeanne McIntyre1 year ago
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Hi, hopefully I’m not reading this recipe wrong but is it 3 or 4 cloves minced garlic? The email I received has them both in the ingredients list? Thank you!!

Lydia1 year ago
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Delicious and very easy! A new staple to be sure.

Brenda1 year ago
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One of my favorites Forks recipes so far. Easy and delicious. Recommend adding the lime juice gradually and checking the taste as you go.


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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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