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How this works
Servings: 4
Ingredients
- 4 portobello or 4 cups baby bella mushrooms, sliced
- 1 cup bell peppers, cut into strips
- 4 medium carrots, diced
- 2 teaspoons fajita seasoning
- 1/2 cup corn
- Cabbage and sprouts (optional)
- Whole grain or corn tortillas
- 1/2 onion sliced into half moons
- 6 garlic cloves, crushed
- 1 zucchini, sliced into half moons
- 1 teaspoon liquid smoke or smoked paprika
- Vegetable broth for sautéing
- Cilantro for taste
Fajita Seasoning:
- 1 tablespoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
Instructions
- Sauté onions in vegetable broth for 3 minutes.
- Add the rest of the vegetables (except the zucchini), season with liquid smoke or smoked paprika and fajita seasoning and sauté for 5 minutes.
- Add the zucchini and cook for 3 minutes. Serve on a whole grain or corn tortilla and top with cabbage and sprouts.
Notes
Cooking Tip:
Serve these fajitas over a bed of greens, Mexican rice, and guacamole to make a delicious fajita bowl.
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