Have you ever smelled fajitas cooking in the oven? Well if you haven’t, today might just be one of the best days of your life. I might be exaggerating (But just a little… seriously).
To me, half of the goodness of making my own meals is the fact that I get to smell them cooking. The aroma is like a soft little nose-tease of what’s about to come. These easy portabella fajitas do NOT miss the mark in the smell department (and certainly not the flavor one, either).
For these uber-spiced veggies, I used my Simple Fajita Seasoning Recipe. You can also use a pre mixed fajita spice blend from the store, but this is so easy to throw together at home (and cheaper). You can also make it more or less spicy depending on how much you prefer. If you’re like me (AKA a total wimp), you use as little chili powder as possible while still being able to just barely get a little kick.
If you’ve been following my posts for a while, you probably know that I generally try to add as little oil as possible when I’m cooking. This recipe is perfect because the sugar in the peppers, portabella mushrooms, and onions caramelize perfectly to make PERFECT fajita veggies without adding a drop of oil to the pan. Adding vegetable broth in increments also helps them stay nice and flavorful throughout the cooking process.
My favorite way to serve these portabella fajitas is with some freshly cooked brown rice and a nice heap of avocado, but they’d also be fabulous shoved into a burrito or taco, inside a tortilla, or maybe even a Mexican pizza…?
If you try these out, let me know how you liked them! Comment in the box below or post a picture on instagram and tag me at @cookwithcourt or #cookwithcourt. Happy cooking!
Below is the recipe for fajita seasoning I used.