Portobello Fajita Tacos With Chipotle Pecan pesto

Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas have a smoky flavor, a satisfying taste, and a herby flavor. They’re inspired by Bouldin Cafe and topped with 5-Minute Chipotle Pecan Pesto. This fan favorite is also inspired by Bouldin, creating the ULTIMATE flavorful plant-based dish!

They’re easy to make with only ten ingredients. They are great on their own or with jicama salad or Escabeche. We’ll show you exactly how to make it!

How to make Portobello Mushroom Fajitas

The classics are bell peppers and onion. They are sauteed until they become tender and sweet, then moved to one side to allow room for the mushroom.

The next step is to prepare the Portobello Mushrooms as a meaty replacement. The mushrooms are browned on both sides. Add the peppers, onions, oregano, and garlic powder to the skillet.

The fajitas will be ready in no time. Refried bean is added for protein and fiber, and Chipotle pecan pesto adds a smokey sauce.



  • 2-3 Tbsp avocado or olive oil (DIVIDED)
  • Half a medium red onion and thinly slice it (one medium onion yields about 2 cups or 200g of sliced onion)
  • The seeds of 1 medium bell pepper can be removed, and the pepper thinly sliced.
  • Cut four large Portobello Mushrooms into 1/2-inch slices. (4 large mushrooms will yield about 5 cups or 200 grams.)
  • Oregano dried, 1 1/2 tsp
  • 1/4 tsp Garlic powder
  • Half a teaspoon of sea salt


  • One cup of canned refried beans (or homemade if vegan is needed).
  • 8 (6-inch) corn tortillas (or sub flour tortillas)
  • Chipotle Pecan pesto 1 batch
  • Cilantro (optional)


  • Prepare the pecan chipotle pesto and refried beans. Set aside.
  • Heat a large skillet over medium heat with 1 Tbsp (15ml) of oil. Add red onion to the hot skillet and cook, stirring frequently, for 3-4 minutes or until it begins to brown. Add the bell pepper and cook for 4-5 minutes until it is tender but still has a bite. Transfer the peppers and onions cooked to a plate or bowl and set them aside.
  • Add 1 Tbsp (15ml) of oil to the skillet that is now empty. Then, add as many mushrooms as you can fit in one layer. Cook on one side until lightly browned (2-4 minutes), then flip over and cook the other side for another 2-4 minutes. Remove the cooked mushrooms and sauté the remaining mushrooms in 1 Tbsp (15ml) of oil.
  • After all mushrooms have been cooked, reduce the heat and add all of the bell peppers, onions, and mushrooms back to the pan. Add the garlic powder, oregano, and salt. Heat through and toss the pasta in order to coat it. Remove from heat.
  • When using refried beans in a can, warm them up in a pan or microwave.
  • Wrap tortillas in a damp kitchen towel or paper towel and microwave for 30 seconds to 1 minute. You can warm fresh tortillas or homemade tortillas in a cast-iron skillet on high heat for 10-20 seconds on each side. Then wrap them in a towel and keep warm until you serve.
  • Top the warmed tortillas with the fajita portobello filling, pecan chipotle pesto, and cilantro (optional).
  • Leftover pesto can also be used as a dip or in salads. Pesto can be stored in the fridge for up to 4-5 days in a tightly sealed container.
  • Fresh is best. In a refrigerator, leftover fajitas will last for up to two days in a tightly sealed container. Heat the fajita mixture in a skillet on medium heat. It is not freezer-friendly.

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