This Cheesy Vegan Portobello Mushroom and Black Bean Fajita Skillet with Cauliflower Rice is the best recipe to make when you’re in the mood for a flavor-packed dinner. Meaty portobello mushrooms, vibrant fajitas, protein-packed black beans, fluffy cauliflower rice, and dairy-free cashew queso all come together in one pan. Top it off with all of your fajita favorites for a mega-satisfying, wholesome meal!
Fiesta Friday is here, and this vegan fajita skillet is ready to impress, because it’s truly one of the best. And yes, the title is a tad lengthy and a bit of a tongue-twister, but the end result will have your taste buds more than pleased.
The portobello mushrooms are a perfect plant-based swap for steak, and the cashew queso makes this skillet so much more irresistible. Along with the fajita veggies, hearty black beans, wholesome cauliflower rice, and, of course, your go-to garnishes, this 30-minute meal is a weeknight winner.
I’m telling you now, one taste and you’ll know this skillet deserves a spot in your weekly menu.
Why This Mushroom Fajita Recipe Will Be A Staple
- A One-Pan Weeknight Winner: This vegan fajita recipe comes together in one skillet in about 30 minutes, which makes it the best no-fuss meal.
- Free of Nonsense: Thanks to steak-like portobello mushroom fajitas and the cheesy cauliflower rice, no meat or dairy is required, just pure plant-based deliciousness.
- Make-Ahead Approved: If you’re into healthy meal prepping or tasty leftovers, say hello to your new favorite! This black bean skillet stores and reheats beautifully.
Ingredients for the Portobello Mushroom Fajitas and Cheesy Cauliflower Rice
- Organic Portobello Mushrooms: Portobello mushrooms are the perfect plant-based alternative to steak, as they’re full of meaty texture and full of nutrients.
- Organic Fajita Vegetables: Mix and match with your favorite onion and bell peppers to amp up the vibrancy and vitamins.
- Organic Black Beans: Packed with plant-based protein, full of fiber, and healthy carbohydrates, black beans get stirred right into this fajita skillet recipe.
- Organic Frozen Cauliflower Rice: A nutrient-dense way to enhance the heartiness in a low-carb way. While cauliflower rice is somewhat bland on its own, the cheesy cashew queso brings it to life.
- Organic Cashew Queso: This is what makes this the best vegan fajita skillet recipe ever! The cashew queso is super creamy, cheesy, and craveable!
- Organic Fajita Seasonings: Organic ground cumin, paprika, dried oregano, garlic powder, sea salt, and black pepper.
- Organic Avocado Oil: Perfect for sautéing the fajitas, as it’s neutral in flavor and can withstand high-heat temperatures.
- Organic Toppings: Jazz it up with your favorite fajita garnishes. My go-tos include creamy avocado, lime slices, and fresh cilantro.
Steps to Make the Best Vegan Fajita Skillet Recipe
- Cashew Queso. To a high-speed blender, add all of the cashew queso ingredients. Blend until totally smooth. If the queso is super thick, add some extra spring water (a tablespoon at a time) until you reach a creamy consistency.
- Sauté. To a large skillet, add the avocado oil, sliced onion, bell peppers, and portobello mushrooms. Sauté for 7–10 minutes. Once soft, add in the seasonings.
- Add. Next, stir in the frozen cauliflower rice, black beans, and cashew queso. Mix until well coated and the cauliflower rice is defrosted.
- Serve. Divide between bowls and garnish with whatever you like. Enjoy!
Tasty Tips for the Perfect Black Bean Fajita Skillet
- Soak the Cashews: If you don’t have a high-speed blender, soaking the cashews is a step that you don’t want to skip. It will help soften them up.
- Organic Fajita Vegetables: Mix and match with your preferred onion and bell peppers.
- Organic Toppings: Top it off with your favorites. Some other ideas include guacamole, coconut yogurt, or shredded romaine.
Storing and Reheating
- Storing: Once cooled, transfer the fajita skillet to a glass container and refrigerate for up to 4 days.
- Reheating: To reheat, warm your portion in a 350°F (175°C) oven for 15 minutes, until warmed through.
More Mexican Recipes to Put on Your List
- Black Bean & Sweet Potato Fajita Bowl
- Vegan Black Bean Sweet Potato Enchilada Bake
- Crispy Chickpea Fajita Salad with Cilantro Lime Dressing
- Vegan Pinto Bean Burrito Bowl
- Cheesy Vegan Green Quinoa Enchilada Bake
If you made this Cheesy Vegan Portobello Mushroom and Black Bean Fajita Skillet with Cauliflower Rice recipe, I’d be so grateful if you would leave a rating and review below. Your feedback always makes my day, and it helps others discover the blog too. Be sure to follow on Pinterest, Instagram, and TikTok for even more healthy content!
Xoxo.
CMG.
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Cheesy Vegan Portobello Mushroom and Black Bean Fajita Skillet with Cauliflower Rice
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This Cheesy Vegan Portobello Mushroom and Black Bean Fajita Skillet with Cauliflower Rice is the best recipe to make when you’re in the mood for a flavor-packed dinner. Meaty portobello mushrooms, vibrant fajitas, protein-packed black beans, fluffy cauliflower rice, and dairy-free cashew queso all come together in one pan. Top it off with all of your fajita favorites for a mega-satisfying, wholesome meal!
Ingredients
Always opt for organic ingredients.
CASHEW QUESO
- ¾ cup spring water
- ½ cup raw cashews, soaked in hot water for 10 minutes
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp nutritional yeast
- Sea salt and black pepper, to taste
SKILLET
- 2 tsp avocado oil
- 1 yellow onion thinly sliced
- 3 bell peppers, thinly sliced
- 2 portobello mushrooms, wiped and sliced
- 1 ½ tsp ground cumin
- 1 ½ tsp paprika
- 1 ½ tsp dried oregano
- 1 ½ tsp garlic powder
- Sea salt and black pepper, to taste
- 2 cups frozen cauliflower rice
- 1 (15-oz) can black beans, drained
TOPPINGS
- Avocados
- Lime slices
- Fresh cilantro
Instructions
- Cashew Queso. To a high-speed blender, add all of the cashew queso ingredients. Blend until totally smooth. If the queso is super thick, add some extra spring water (a tablespoon at a time) until you reach a creamy consistency.
- Sauté. To a large skillet, add the avocado oil, sliced onion, bell peppers, and portobello mushrooms. Sauté for 7–10 minutes. Once soft, add in the seasonings.
- Add. Next, stir in the frozen cauliflower rice, black beans, and cashew queso. Mix until well coated and the cauliflower rice is defrosted.
- Serve. Divide between bowls and garnish with whatever you like. Enjoy!
Notes
Soak the Cashews: If you don’t have a high-speed blender, soaking the cashews is a step that you don’t want to skip. It will help soften them up.
Organic Fajita Vegetables: Mix and match with your preferred onion and bell peppers.
Organic Toppings: Top it off with your favorites. Some other ideas include guacamole, coconut yogurt, or shredded romaine.
Storing & Reheating: Once cooled, transfer the fajita skillet to a glass container and refrigerate for up to 4 days. To reheat, warm your portion in a 350°F (175°C) oven for 15 minutes, until warmed through.
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