Portobello Fajita Tacos with Chipotle Pecan Pesto

Portobello Fajita Tacos with Chipotle Pecan Pesto – Minimalist Baker

Platter of vegan mushroom fajitas next to lime wedges, chipotle pecan pesto, and refried beans

Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Inspired by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite also inspired by Bouldin), creating the ULTIMATE flavorful, plant-based meal! 

These fajitas are perfect for when you’re craving hearty comfort food, and they come together quickly with just 10 ingredients! We love them on their own or served with a side of jicama slaw or escabeche. Let us show you how it’s done!

Red bell peppers, red onions, tortillas, refried beans, chipotle pecan pesto, mushrooms, garlic powder, salt, oregano, and olive oil

How to Make Portobello Mushroom Fajitas

These fajitas start with the classics: bell peppers and onions. We sauté them until tender, bringing out their natural sweetness, then transfer them to the side to make room for the mushrooms.

Sautéed red bell pepper and red onion in a cast iron skillet

Next, we prepare the portobello mushrooms for a plant-based “meaty” replacement. Brown the sliced mushrooms on both sides, then add the peppers and onions back to the skillet along with oregano, garlic powder, and salt for LOTS of flavor!

Lime wedges on sautéed peppers, onions, and mushrooms in a cast iron skillet

And just like that, these fajitas are ready to make their way into tortillas with refried beans for fiber and protein and Chipotle Pecan Pesto for a smoky sauce that brings it all together.

Hand reaching in to pick up a vegan taco from a platter

We hope you LOVE these mushroom fajita tacos! They’re:

Super flavorful
& SO delicious!

Enjoy them as a quick weeknight meal or throw a taco party and invite your friends! They’re great on their own or alongside our Crunchy Jicama Slaw, Spicy Pickled Escabeche, or other Mexican-inspired recipes.

More Delicious Taco Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of a taco with refried beans, fajitas, and chipotle pecan pesto

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8 (Tacos)

Course Entree

Cuisine Gluten-Free, Mexican-Inspired, Vegan

Freezer Friendly No

Does it keep? 2-3 Days (stored separately)


  • 2-3 Tbsp avocado or olive oil (DIVIDED)
  • 1 medium red onion, halved and thinly sliced (1 medium onion yields ~2 cups or 200 g sliced)
  • 1 medium bell pepper, seeds removed and thinly sliced (any color // 1 medium pepper yields ~2 cups or 135 g)
  • 4 large portobello mushrooms, stems removed, cut into 1/2-inch slices (4 large mushrooms yield ~5 cups or 200 g)
  • 1 ½ tsp dried oregano
  • 3/4 tsp garlic powder
  • 1/2 tsp sea salt


  • 1 cup canned refried beans (or homemade // ensure vegan-friendly as needed)
  • 8 (6-inch) corn tortillas (or sub flour tortillas)
  • 1 batch Chipotle Pecan Pesto
  • Cilantro (optional)
  • Start by preparing the chipotle pecan pesto and refried beans (if using homemade). Set aside.
  • Add 1 Tbsp (15 ml) oil to a large skillet and heat over medium-high heat. Once hot, add red onion and sauté, stirring occasionally, until beginning to brown and soften — about 3-4 minutes. Add the bell pepper and cook until tender with a little bite — about 4-5 minutes. Transfer the cooked peppers and onions to a bowl or plate and set aside.

  • To the now empty skillet, add 1 Tbsp (15 ml) oil and as many sliced mushrooms as will fit in a single layer in the pan. Allow to cook on one side for 2-4 minutes or until lightly browned, then flip and cook on the other side for another 2-4 minutes. If you have any remaining mushrooms, remove the cooked mushrooms from the skillet and cook remaining sliced mushrooms in 1 Tbsp (15 ml) oil.

  • Once all the mushrooms are cooked, turn the heat to low and return all the mushrooms, onions, and bell peppers to the skillet. Add the oregano, garlic powder, and salt. Toss to coat and heat through, then remove from heat.

  • If using canned refried beans, heat them in a saucepan or in the microwave until warmed through.

  • Warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds – 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat (or on a hot grill) for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.
  • To serve, top warmed tortillas with refried beans, the portobello fajita filling, chipotle pecan pesto, and cilantro (optional).
  • Any leftover pesto can be used in bowls, salads, or as a dip for veggies and crackers. Pesto will keep stored in a sealed container in the refrigerator for 4-5 days.
  • Best when fresh. Leftover fajita filling will keep in a sealed container in the refrigerator for 2-3 days. Reheat fajita filling in a skillet over medium heat until warm. Not freezer friendly.

*Recipe as written makes ~2 ¾ cups of filling.
*Nutrition information is a rough estimate calculated with the lesser amount of avocado oil and a full batch of Chipotle Pecan Pesto.

Serving: 1 taco Calories: 243 Carbohydrates: 23.8 g Protein: 5.4 g Fat: 15.2 g Saturated Fat: 1.7 g Polyunsaturated Fat: 2.8 g Monounsaturated Fat: 9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 364 mg Potassium: 348 mg Fiber: 4.8 g Sugar: 3.7 g Vitamin A: 511 IU Vitamin C: 22 mg Calcium: 50 mg Iron: 1.3 mg

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