Go Back

Vegan Fajitas with a Killer Guacamole

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Fajitas
Author Jenny



  • 1 Tbsp 15 ml olive or coconut oil
  • 2 bell peppers seeds removed and thinly sliced
  • 1 jalapeƱo seeds removed and thinly sliced
  • 1 cup 8oz of portabella or cremini mushrooms, stems removed, wiped clean and thinly sliced
  • 1 yellow or white onion (optional) cut into crescents
  • Sea salt or kosher salt for seasoning
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • A1 sauce or 2 tsp balsamic vinegar and pinch of brown sugar for mushrooms - optional
  • 6 small flour or corn tortillas

"Holy Smoky" Guacamole

  • 3 Haas avocados halved seeded and peeled
  • 1 Lime juiced
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon cumin
  • 1 cup Roma plum or cherry tomatoes (sweet with little water)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1 small sweet onion diced
  • 1/2 jalapeno pepper seeded and minced
  • 3 tablespoon chopped cilantro
  • 1 clove garlic minced
  • 1/4 teaspoon smoked paprika optional


For the Fajitas

  1. Add oil to a medium pan and put on a medium-high heat until hot

  2. Add mushrooms and onions if using. Cook for 6 - 8 minutes until onions and mushrooms are softening.

  3. Turn heat to high and add sauce to mushrooms and spices to pan. Cook for about another 5 minutes, until the mushrooms give up their liquid and the onions are just about browning. We are doing this so the pan gets really hot to char the bell peppers next while getting the sugars from the balsamic or sauce to caramelize.

  4. Remove mushrooms and onions and put aside.

  5. Add the green peppers to the now hot pan and cook fast for 5 to 7 minutes, until skin is blistering or charring.

For the Guacamole

  1. Mash the avocados a little before adding all ingredients except lime juice and salt.

  2. Add lime and salt periodically while mashing, tasting as you go to adjust the seasoning.