Portobello Fajita Stir Fry

Yield: 4-5 Servings

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.


  • 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


  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.


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

Evelisse received a BSE from Purdue University and a Doctor of Pharmacy degree from the University of the Sciences in Philadelphia. Evelisse is a certified facilitator for PCRM’s Food for Life Program and CHIP (Complete Health Improvement Program). She collaborated in the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research. Evelisse practices as a health and nutrition lifestyle coach and plant-based cooking instructor in her business The Food Pharmacy and Farmacia en la Cocina. Evelisse is a course instructor for the eCornell Plant Based Certificate and the Spanish Outreach Coordinator for the T. Colin Campbell Center for Nutrition Studies.
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