Spicy Mushroom Fajitas with Cilantro

Best Spicy Mushroom Fajitas with Cilantro – A Quick & Flavor-Packed Vegan Dinner

Looking for a fast, healthy dinner that doesn’t skimp on bold flavor? These spicy mushroom fajitas with fresh cilantro are everything you want in a satisfying weeknight meal. Whether you’re vegan, vegetarian, or just craving something colorful and spicy, this easy fajita recipe brings smoky mushrooms, sweet peppers, and zesty lime together in one sizzling bite.

Mexican Restaurant Inspiration

This dish was inspired by the sizzling fajitas I used to order at Mexican restaurants—those dramatic, cast iron-plated meals that turn heads when they hit the table. But instead of steak or chicken, I wanted to lean into the meaty texture of mushrooms. When cooked right with smoky spices and finished with lime and fresh cilantro, they deliver just as much flavor, if not more. It’s the perfect balance of heat, tang, and earthiness—and it’s 100% plant-based.

Why You’ll Love It

• Fast and flavorful – Ready in just 30 minutes, packed with bold spices and fresh toppings.
• Plant-based and satisfying – Mushrooms offer a meaty texture without the meat.
• Customizable – Add toppings, mix in protein, or make it mild—your call.
• Perfect for meal prep – The filling stores well and reheats like a dream.

Quick Grocery List

For the Mushroom Fajita Filling:

• Olive oil
• Red onion
• Red bell pepper
• Yellow bell pepper
• Cremini or portobello mushrooms
• Garlic
• Smoked paprika
• Ground cumin
• Chili powder
• Cayenne pepper
• Salt and black pepper
• Lime juice

For the Cilantro Topping:

• Fresh cilantro
• Lime juice
• Olive oil
• Salt

For the Tortillas and Serving:

• Corn or flour tortillas
• Optional: avocado, vegan sour cream, salsa, lime wedges

Things to Consider Before Preparing Your Meal

Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Equipment Checklist

• Large skillet or cast iron pan
• Knife and cutting board
• Mixing bowls
• Spatula or wooden spoon
• Citrus juicer (optional)

Dietary Adjustments

• Vegan & Vegetarian: Naturally vegan and vegetarian
• Gluten-Free: Use certified gluten-free corn tortillas
• Nut-Free: Entirely nut-free

Serving Size
Serves 4

Best Spicy Mushroom Fajitas with Cilantro | Easy Vegan Fajita Recipe for Dinner or Meal Prep

DifficultyEasy

Servings4

Prep time15 minutes

Cook time15 minutes

Total time30 minutes

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Ingredients:

For the Mushroom Fajita Filling:

• 2 tablespoons olive oil
• 1 medium red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 cups cremini or portobello mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper, (optional, for extra spice)
• Salt and black pepper, to taste
• Juice of ½ lime

For the Cilantro Topping:

• ¼ cup fresh cilantro, chopped
• Juice of ½ lime
• 1 tablespoon olive oil
• Pinch of salt

For the Tortillas and Serving:

• 6–8 small flour or corn tortillas, (warm before serving)
• Optional toppings: sliced avocado, vegan sour cream, salsa, lime wedges

Instructions:

• 1

  Prepare the Cilantro Topping

  1. In a small bowl, mix chopped cilantro, lime juice, olive oil, and a pinch of salt. Set aside to allow the flavors to meld.
• 2

  Cook the Vegetables

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. Add the onions and bell peppers. Sauté for about 4–5 minutes until softened and slightly charred. Remove and set aside.
• 3

  Cook the Mushrooms

  1. In the same skillet, add another tablespoon of olive oil.
  2. Toss in the sliced mushrooms and cook for 5–6 minutes, allowing them to release moisture and brown.
  3. Add garlic, paprika, cumin, chili powder, cayenne (if using), salt, and pepper. Stir to coat the mushrooms with the spices.
  4. Return the peppers and onions to the pan, add a squeeze of lime juice, and cook everything together for another 1–2 minutes.
• 4

  Assemble the Fajitas

  1. Warm tortillas in a pan or microwave.
  2. Spoon the mushroom and veggie mixture onto each tortilla.
  3. Drizzle with cilantro topping and any additional toppings like avocado or vegan sour cream.

Equipment

• Large skillet or cast iron pan
• Knife and cutting board
• Mixing bowls
• Spatula or wooden spoon
• Citrus juicer (optional)

Nutrition

Calories	220
Carbohydrates	24g
Cholesterol	0mg
Fat	12g
Fiber	5g
Protein	6g
Saturated Fat	1.5g
Sodium	320mg
Sugar	6g
Trans Fat	0g
Unsaturated Fat	9.5g

General Notes

• Mushrooms release moisture as they cook—don’t overcrowd the pan.
• Pre-warming your tortillas makes them softer and more pliable for rolling.
• This recipe is best served fresh but stores well for leftovers or meal prep.

Substitutions

• Mushrooms: Try oyster, shiitake, or portobello for texture variety.
• Bell Peppers: Swap with poblano or jalapeños for more depth or spice.
• Oil: Avocado oil is great for high-heat cooking.
• Cilantro: Use parsley or green onions if you’re not a fan.

Variations

• Add pan-seared tofu or tempeh for extra protein.
• Swap tortillas for lettuce cups for a lighter option.
• Stir in black beans or corn to bulk up the filling.
• Serve over rice or quinoa for a deconstructed fajita bowl.

Let’s Get Cooking

Step 1: Prepare the Cilantro Topping

• Pro Tip: Make this first so the flavors have time to meld.
• Pro Tip: Use fresh lime juice—it brightens the entire dish.
• Pro Tip: Add a tiny pinch of sugar to balance bitterness if your cilantro is strong.

Step 2: Cook the Vegetables

• Pro Tip: Don’t stir too often—you want a little char on those peppers.
• Pro Tip: Remove them before they get mushy; you want some bite left.
• Pro Tip: Use a cast iron skillet if possible for better caramelization.

Step 3: Cook the Mushrooms

• Pro Tip: Spread mushrooms out in a single layer for better browning.
• Pro Tip: Let them sit undisturbed for the first couple of minutes to develop flavor.
• Pro Tip: Add the garlic and spices after the mushrooms are mostly cooked to prevent burning.

Step 4: Assemble the Fajitas

• Pro Tip: Warm tortillas before filling to prevent cracking.
• Pro Tip: Let the filling rest for a minute to avoid soggy tortillas.
• Pro Tip: Layer avocado or sour cream last to preserve the textures.

Art Of

The magic of mushroom fajitas is in how you cook the mushrooms—treat them with the same care you would meat. That means high heat, a wide skillet, and the patience to let them brown. Your spices should bloom in the oil, not just sit on the surface. And don’t underestimate the cilantro-lime topping—it’s the fresh finish that takes the dish from good to great.

Tips and Variations

• Add a splash of soy sauce or tamari while cooking for umami depth.
• Stir in chipotle powder for a smoky twist.
• Use whole wheat tortillas for added fiber.
• Serve with a side of guacamole and chips for a full fiesta-style meal.

Nutrition Breakdown (Per Serving)

• Calories: 220 – A balanced, filling dinner that doesn’t weigh you down.
• Carbohydrates: 24g – From tortillas and veggies; perfect for energy.
• Cholesterol: 0mg – Totally plant-based and heart-healthy.
• Fat: 12g – Mostly from olive oil and optional toppings.
• Fiber: 5g – Bell peppers, mushrooms, and tortillas all contribute.
• Protein: 6g – Boost with beans or tofu if you want more.
• Saturated Fat: 1.5g – Low in saturated fats, great for daily balance.
• Sodium: 320mg – Easily adjustable with less salt or low-sodium toppings.
• Sugar: 6g – Naturally occurring from onions and peppers.
• Trans Fat: 0g – Clean and wholesome, no processed fats.
• Unsaturated Fat: 9.5g – Heart-healthy fats from olive oil.

Storing and Reheating

• Storage: Store filling in an airtight container for 3–4 days.
• Reheating: Skillet is best for reheating—microwave works in a pinch.
• Freezing: Freeze filling in a flat container or bag for up to 1 month. Thaw and reheat on the stove.

Frequently Asked Questions (FAQ)

Q: Can I use frozen vegetables?
A: Yes, but thaw and drain them first. Cook off excess moisture before adding spices.

Q: Are these fajitas spicy?
A: They’re mildly to moderately spicy. Omit the cayenne if you prefer them mild.

Q: Can I make the filling ahead of time?
A: Definitely! It stores well and can be reheated in minutes.

Q: Can I use this recipe for meal prep?
A: Absolutely. Store components separately and assemble just before serving for best texture.

Q: What’s the best way to warm tortillas?
A: A dry skillet on medium heat for 20–30 seconds per side is ideal. Microwave works too with a damp paper towel.

Engage and Share

Tried this spicy mushroom fajita recipe? Let me know in the comments how it turned out! Don’t forget to rate it and tag your creations online—I’d love to see how you made it your own. Craving more plant-based weeknight dinners? Check out my Sizzling Seitan Fajitas or Barbacoa Mac & Cheese next!