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 (fresh or frozen); Vegetable broth for sautéing; Cabbage and sprouts (optional); Cilantro to taste; Corn or whole grain 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

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.

Review it:

Gluten Free Low Sugar Nut Free Soy Free

All of our recipes are oil free and vegan.

YIELD 4-5 Servings

What You'll Need

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 (fresh or frozen)

Vegetable broth for sautéing

Cabbage and sprouts (optional)

Cilantro to taste

Corn or whole grain 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

How to Make It

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 corn tortilla or whole grain tortilla and top with cabbage and sprouts.

Cooking Tips

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