Mushroom Fajitas With Lentils Recipe (2024)

Super savory mushroom fajitas - yes, please!

There’s something iconic about the sound of fajitas. Fragrant onions and peppers, sizzling on that hot cast iron platter, smoking on the tray as the waiter walks them through a crowded restaurant. “Be careful, they’re hot,” they always warn as a fresh-off-the-grill platter is set in front of you. And with that, every neighboring table is immediately jealous (and anyone with menus on hand will probably follow suit and order the fajitas!).

I’ve tried over the years to make vegetarian fajitas, but (as an avid omnivore) nothing could ever satisfy my appetite as well as seared beef or chicken. Tofu missed the mark and just substituting beans by themselves left me wondering where the meaty texture was. I was at a loss until I realized something – what about mushroom fajitas? If you can make mushroom meatloaf, you should certainly be able to make fajitas.

Use Mushrooms as a Meat Replacement

Mushrooms make the perfect meat replacement. I mean, who needs faux-meat when you have mushrooms? Chop them finely and serve with lentils and you’ll swear you’re eating ground beef. Slice and sear them and they’ll mimic the texture of steak. Keep them whole and grill ’em up and you have a perfect meat “patty.”

So, of course, mushroom fajitas will be perfect! Close your eyes and you may never know this dish is vegetarian. All you need to do now is decide which mushroom will work best.

Portobello mushrooms are the obvious choice here because they have the right size and shape. I’m a mushroom lover, though, so I don’t think you need to limit it to portobellos. Sub in crimini mushrooms (quartered) and you’ll have the same flavor and texture.

Find some oyster or shiitake mushrooms, cut them into 1/2-inch steaks, and give them a hard sear for some nice caramelization. Or choose baby shiitake mushrooms and keep them whole to add some fun flair. Any edible mushroom will do, so have some fun with it!

Skip the Fajita Seasoning

My memories of fajitas go way past that sizzling platter in the restaurant. Growing up, we regularly had Mexican night – tacos, burritos, something my mother called Mexican lasagna, and fajitas. This was my favorite night of the week because it was the perfect excuse to smother my entire dish with sour cream!

My childhood’s fajita night usually involved a yellow box of Old El Paso with its seasoning packet. It was a nice, quick way for my mother to put dinner on the table, but I like cooking without the packet. Those seasoning packets usually have all kinds of unpronounceable ingredients (and maybe some MSG, too). So skip the packet and make the seasoning yourself.

All you need is to stock up your spice drawer. Smokey ground cumin, spicy cayenne pepper, earthychile powder, and pungent garlic powder. Mix it up with a pinch of salt and add some lime juice for its bright, acidic tang and voila – perfectly seasoned mushroom fajitas without any of the additives.

Serve ‘Em Up!

The best thing about these fajitas – you won’t need a lot of garnish. You already have soft-but-crunchy onions and peppers, perfectly seasoned mushrooms, and earthy and savory lentils. Really, all you need to finish this off is some creamy texture and tortillas to serve them on.

Mushroom Fajitas With Lentils Recipe

These vegetarian fajitas are flavorful and savory, with nutritious and delicious ingredients.

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Prep Time 8 minutes minutes

Ingredients

US Customary - Metric

2 tablespoons coconut oil
2 cups mushroom sliced thick, such as portobello or shiitake, but any kind will work
1 red bell pepper medium, sliced into thin strips
1 yellow bell pepper medium, sliced into thin strips
1 red onion medium, sliced into thin strips
1 cup red lentils cooked
2 tablespoons lime juice
2 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
4 flour tortillas 8 inch
1 avocado pit removed, peeled, and sliced into thick strips
1/4 cup Greek yogurt plain

Instructions

Heat the coconut oil in a large skillet on medium heat. Once hot, add the mushrooms, bell peppers, and onion. Cook just until tender. The peppers and onions should still have just a little bit of crunch.
Increase the heat to high and stir in the lentils, lime juice, chili powder, cumin, garlic powder, cayenne, and salt. Cook until the vegetables are coated well in the spices and the mixture is very fragrant. Remove from heat.
Lay the tortillas on a flat surface and fill with the mushroom mixture. Top with the avocado and a dollop of the Greek yogurt. Serve and enjoy!

Nutrition Information

SmartPoints (Freestyle): 16

Keywords High Protein, Quick and Easy, Vegetarian

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