Photo Credit: Evelisse Capó

Portobello Fajita Stir Fry

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.

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Portobello Fajita Stir Fry

Portobello Fajita Stir Fry

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.
Course: Dinner
Keyword: fajitas, mushrooms, plant-based, portobello mushrooms, stir fry
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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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