Name: Portobello Fajita Stir Fry
Ingredients: 4 portobello or 4 cups baby bella mushrooms, sliced; ½ onion sliced into half moons; 1 cup bell peppers, cut into strips; 6 garlic cloves, crushed; 4 medium carrots, diced; 1 zucchini, sliced into half moons; 2 tsp fajita seasoning; 1 tsp liquid smoke or smoked paprika; ½ cup corn; Vegetable broth for sautéing; Cabbage and sprouts (optional); Cilantro, to taste; Whole grain or corn tortillas; 1 Tbsp chili powder; ½ tsp garlic powder; ½ tsp onion powder; ¾ tsp ground cumin; ½ tsp ground oregano; ½ tsp paprika; ½ tsp sea salt; ½ tsp ground black pepper

By Evelisse Capó, PharmD, DipACLM

(10)

There is something magical about those sizzling, smokey fajitas arriving at your table when you visit a Mexican restaurant. Now you can bring that magic home with these oil-free fajitas that are full of flavor.

Yield: 4-5 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

4 portobello or 4 cups baby bella mushrooms, sliced
½ onion sliced into half moons
1 cup bell peppers, cut into strips
6 garlic cloves, crushed
4 medium carrots, diced
1 zucchini, sliced into half moons
2 tsp fajita seasoning
1 tsp liquid smoke or smoked paprika
½ cup corn
Vegetable broth for sautéing
Cabbage and sprouts (optional)
Cilantro, to taste
Whole grain or corn tortillas

Fajita Seasoning

1 Tbsp chili powder
½ tsp garlic powder
½ tsp onion powder
¾ tsp ground cumin
½ tsp ground oregano
½ tsp paprika
½ tsp sea salt
½ tsp ground black pepper

Instructions

1. Sauté onions in vegetable broth for 3 minutes.
2. Add the rest of the vegetables (except the zucchini), season with liquid smoke or smoked paprika and fajita seasoning and sauté for 5 minutes.
3. Add the zucchini and cook for 3 minutes. Serve on a whole grain or corn tortilla and top with cabbage and sprouts.