Fajitas are easily in my list of top five easy dinners. They are quick, they are cheap and they are absolutely delectable. These particular fajitas are also great because the ingredients are so versatile. Don’t like mushrooms? Add more sweet potatoes. Not a sweet potato fan? Add more mushrooms! Or heck, go get some Beyond Meat chicken strip thingies and leave both out if you prefer, but I hope you won’t! Because the sweet potatoes and Portabello mushrooms are absolutely divine in this recipe. Especially when mixed with some fresh smashed guacamole. Mmm, mm, mmmmmm. Okay, honestly, everything is delish with guacamole – am I right?

When I made this recipe, I cooked the mushrooms separately from the rest of the veggies because hubs doesn’t like them, but you can totally cook all veggies in the same pan to save time. Another tip is to always wrap your sheet pans with foil before roasting veggies. This makes for super easy clean up at the end – you’ll thank me later. Another tip that’s helpful if you’re not super familiar with Portabellos (like me), is to scrape the gill looking portion of the portabello caps out before slicing and cooking. The gills area very dark brown and can turn whatever else is in the pan with them dark brown as well making it look less than appetizing. They are easy to scoop, just use a small spoon and carefully scrape the bottoms of the mushroom caps. You can then rinse if you’d like or go to straight to slicing. They are super delicious cooked up and in these fajitas! You won’t be sorry! (Also, sorry for the poor image quality – I took videos and forgot to take photos so these are crappy screenshots)

Vegan Sweet Potato & Portabello Fajitas

3 Portabello mushroom caps, scraped and sliced into about 1/2″ wide pieces

2 Sweet potatoes (or garnet yams), cut into wedges

1 green, 1 red, 1 yellow bell peppers, sliced

1 yellow onion, sliced

2 tsp cumin

1 tsp garlic powder

Salt and Pepper

Olive oil

Guacamole or salsa for topping

Tortillas

1. Preheat oven to 425°F. Place sweet potato wedges on a prepared sheet pan and drizzle with olive oil and half the cumin plus salt and pepper. Once preheated, bake sweet potato wedges for about 25 minutes or until cooked to desired consistency.
2. While the sweet potatoes are cooking, heat 1-2 Tbsp of olive oil in a pan and add veggies (or you can cook them separately for picky eaters).
3. Season with cumin, garlic powder and salt and pepper.
4. Once potatoes and veggies are cooked, you can add them all to the same pan for easy serving.
5. Add a scoop of veggies and potatoes to a tortilla, top with guacamole or salsa if desired and enjoy!