Vegetarian Fajitas

A hearty dish the vegetarians among us lapped up. Throw a little canned chicken on the carnivore's plate and you please everyone.

Photo by Colleen D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    portobello mushrooms, stemmed, cut in to 8-12 wedges each

  • 1

    zucchini, sliced

  • 1

    onion, minced

  • 1

    purple bell pepper, sliced in strips

  • 1

    green bell pepper, sliced in strips

  • 1

    red bell pepper, sliced in strips

  • 1-2

    Tbsp canola or corn oil for sauteeing

  • 2

    cloves garlic, minced

  • 1

    Tbsp cornstarch

  • 1

    Tbsp chili powder

  • 1

    tsp salt

  • 1

    tsp paprika

  • 1

    tsp brown sugar

  • 1/2

    crushed vegetarian bouillon cube

  • 1/4

    tsp cayenne pepper

  • 1/4

    tsp. crushed red pepper flakes

  • 1/2

    tsp. cumin

Directions

Mix all the spice ingredients together well. Sautee onions and portobellos in skillet in a small amount of canola or corn oil. Add pepper strips and zucchini, cook until softened. Add a little water to the spice mixture to dissolve the cornstarch. Add to the skillet and stir constantly until slightly thickened and spices coat everything. Serve garnished with fresh cilantro and lime wedges, accompanied by corn tortillas and salsa.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: