☀️ Join us for Sonoran Sunshine, a rejuvenating 6-night nutrition & lifestyle medicine retreat
Recipes » Main Dish » Portobello Fajita Stir Fry
CNS Logo
Portobello Fajita Stir Fry

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

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.

Serve these fajitas over a bed of greens, Mexican rice, and guacamole to make a delicious fajita bowl.

Portobello Fajita Stir Fry

Copyright 2022 Center for Nutrition Studies. All rights reserved.

In partnership with eCornell

100% online, learn at your own pace

A trusted credential from eCornell

Personalized feedback from our team of instructors

20,000+ students and counting