Try This Life-Changing Plant-Based Fajita Recipe

by Roberta Vance
1 Week ago
  • Total Time: 1 hr 28 mins
  • Cook: 18 Mins
  • Prep: 70 Mins
  • Serves: 12 Fajitas
It’s National Fajita Day, so we wanted to share a plant-based fajita recipe that’s delicious and healthy. Host JD Roth prescribes all of the guests on our original series The Big Fat Truth with a whole-food, plant-based diet to help them overcome weight and health issues. 

Watch The Big Fat Truth, Sundays at 8pm to see just how JD Roth changes lives. See where you can tune in.
  • 12 corn tortillas (Mission Corn Tortillas are a good plant-based option)
  • 4 large portobello mushrooms
  • 2 medium bell peppers (any color), seeded and sliced
  • 1 small red onion, peeled and sliced thin
  • 1 jalapeño pepper, seeded and diced 
  • 4 cloves garlic, peeled and chopped
  • 1/8 cup chopped cilantro
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1/4 cup vegetable broth
  • 4 tablespoons balsamic vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika 
  • 1 cup fresh salsa 
  • 1 bowl of plant-based guacamole
  • 1 bowl of tofu sour cream
  1. Mix vegetable broth, balsamic vinegar, and one chopped garlic clove in bowl and mix.
  2. Marinate the portobello mushrooms in balsamic mix for one hour.
  3. While marinating, chop all of the vegetables. Wrap the tortillas in tin foil.
  4. Grill the portobello mushrooms for 6 minutes on each side. Then slice into strips. 
  5. Sauté the onion and peppers in a large skillet over high heat for 5 minutes. 
  6. Put the wrapped tortillas in an oven at 350°.
  7. Add in the grilled mushrooms, cumin, jalapeño, garlic, cilantro, lemon, lime, and paprika. 
  8. Cook for two more minutes, then remove from heat. 
  9. Take out tortillas, and serve with your plant-based fajita mix, guacamole, sour cream, and salsa. 

More recipes from Z Living: 


A Zesty Guacamole Recipe From Hemsley & Hemsley
The Easiest, Tastiest Plant-Based Fajita Recipe Ever
Try This Delicious Quinoa-Stuffed Pepper Recipe

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