Who doesn’t perk up when that skillet of sizzling fajitas passes by the table in a Mexican restaurant? This is an excellent opportunity for a vegetarian meal. Using portobello mushrooms and squash is a great way to make this meal an even healthier choice. I decided to give it a try with homemade fajita seasoning. It was a success, so I thought I’d share.
Homemade Fajita Seasoning:
- 1 tablespoon corn starch
- 2 teaspoons chili powder
- 1 teaspoon Kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon white sugar
- 1/2 teaspoon onion granules or onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Better than Bouillon Vegetable Base
- 1/3 cup water
- 2 portobello mushroom caps
- 1 medium zucchini or yellow squash
- 1/2 a medium onion
- 1 large bell pepper
Mix the dry ingredients for the fajita seasoning
Chop the portobello mushroom caps, onion, bell pepper, and squash.
Heat a couple of tablespoons of oil in a large skillet. Cook the vegetables on high 3-5 minutes. Add the fajita seasoning with the vegetable base and 1/3 cup water. Stir until the sauce thickens.
Serve with your favorite fajita toppings.