Mushroom Fajita Bowls

Think Portabella Fajitas, but somehow easier


  • 8 oz. of mushrooms, sliced
  • 3 bell peppers (I would use 3 different colors), sliced
  • 1 red onion, sliced
  • 2 tablespoons of olive oil
  • 1 tablespoon of minced garlic
  • 3 tablespoons of taco seasoning of choice*
  • 1 can of black beans, rinsed and drained
  • cooked rice, for serving

Optional toppings:

  • hummus
  • sour cream (or vegan sour cream)
  • green onions
  • cheddar cheese (or vegan cheddar)
  • salsa
  • guacamole


  1. Pre-heat oven to 400 degrees Fahrenheit. Drizzle veggies and mushrooms with olive oil, then sprinkle seasoning and garlic and hand-toss to coat. Once all veggies are coated evenly, add to casserole dish or lined sheet pan.
  2. Bake for 35-40 minutes, stirring once halfway through to make sure all veggies are roasting evenly.
  3. Serve over rice with cooked black beans and toppings of choice. Enjoy!

*For taco seasoning, I personally like to use the spice mixture I use for potato tacos as seen in the Huevos Rancheros recipe. However, if you’re short on time or spices, feel free to use a taco seasoning packet. I will be the last person on Earth to judge you.

*This recipe was heavily inspired by Budget Bytes’s Easy Oven Baked Chicken Fajitas (which you can find here)– I, of course, swapped the chicken for mushrooms. If you wanted to use a different veggie, I’d recommend sweet potatoes, cauliflower, or even just doing the peppers and onions in the oven and topping with two types of beans instead of one (think black beans and pinto beans).

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