entree · Salad · vegetable · vegetarian

Vegetarian Fajita Salad

I’m trying to get back into the habit of incorporating more vegetarian/vegan meals into my diet.

I did this a few years ago, but somehow got off track.

It’s a great way to save some money (especially during this time of heightened food/protein prices) and to dabble in the vegetarian/vegan world without being fully immersed.

I found many different meat substitutes I liked, but mushrooms ended up being the most used in my kitchen. Mushrooms have that natural umami flavor that makes them a fantastic meat substitute.

I’ve made oyster mushroom etouffee, mushroom bourguignon, and even a crowd favorite roasted mushroom tacos. If you love mushrooms like I do, it’s a natural entree.

I wanted to make fajitas this weekend and decided to make them strictly vegetarian (sorry vegans, it’s hard for me to give up cheese on a salad!). Large portobello caps were the answer.

The sliced mushrooms worked perfectly in the veggie fajita mix. If you can find the Fiesta brand fajita seasoning, I highly recommend using it. It’s my family’s favorite fajita seasoning. Use it liberally for even better fajitas.

Some things to keep in mind when making these fajitas:

  1. Don’t run your mushrooms under water to wash them off. Instead, just use a damp paper towel to clean off any dirt and grime.

2. Don’t cook the peppers/onions all the way through. Fajitas should be crisp-tender for the best experience.


Vegetarian Fajita Salad

  • Servings: 5
  • Difficulty: Easy
  • Print

A great vegetarian tex-mex salad with sauted portobello mushrooms, peppers and onions.


  • 2 large portobello mushroom caps, cleaned and stem taken off
  • 2 TBS. fajita seasoning (preferably the Fiesta brand)
  • 2 large bell peppers, sliced
  • 2 small onions, sliced
  • 1 TBS. olive oil
  • 4 cups chopped romaine
  • 1 cup shredded Mexican blend cheese
  • 1 cup pico de gallo
  • 1 cup guacamole
  • Salad dressing of choice (I used an avocado ranch dressing that tasted great!)
  • Directions

    1. In a large bowl, toss sliced mushrooms, peppers and onions with olive oil. Season with fajita seasoning and toss until well coated.
    2. Heat a large non-stick skillet over medium-high heat. Add veggie mixture and saute until crisp-tender, about 4-5 minutes.
    3. Build the salad: top romaine with pico, cheese and guacamole. Add veggie mixture and then salad dressing. Makes about 4-5 servings.

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