Portobello Fajita Stir Fry

Ingredients

• 4 portobello or 4 cups baby bella mushrooms, sliced
• 1/2 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
• 1/2 cup corn
• Vegetable broth for sautéing
• Cabbage and sprouts (optional)
• Cilantro, to taste
• Whole grain or corn 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

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.