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Portobello Fajita Stir Fry Recipe

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This recipe for Portobello Fajita Stir Fry is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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

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
Directions:
Directions:
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 corn tortilla or whole grain tortilla and top with cabbage and sprouts.
Personal Notes:
Personal Notes:
Serve these fajitas over a bed of greens, Mexican rice, and guacamole to make a delicious fajita bowl.

 

 

 

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