Delicious Eats

Baja-Style Veggie Fajitas

Recipe and photo reprinted with permission from The Karma Chow Ultimate Cookbook


1 tablespoon of extra virgin olive oil

1/2 large yellow onion, thinly sliced

1 large Portobello mushroom, thinly sliced

1/2 red bell pepper, deseeded and thinly sliced

1/2 yellow bell pepper, deseeded and thinly sliced

1/2 large zucchini or yellow squash, cut into 1-inch strips

1 teaspoon cumin

1/2 teaspoon oregano

2 teaspoons chili powder

Juice of one lime

1 tablespoon of Bragg’s Aminos

2 tablespoons water

2 tablespoons freshly chopped cilantro

Sea salt, to taste

Salsa and guacamole (optional)



Heat the olive oil in a large skillet over medium heat and sauté the onion and mushrooms. Cook for a few minutes until the onions are soft and the mushrooms have released their juices.

Add the bell peppers, squash, cumin, oregano, chili powder, lime juice, Bragg’s, water and cilantro. Stir well to incorporate.

Cover the skillet to let the veggies steam for about 5 to 7 minutes, stirring occasionally.

Remove from the heat and serve immediately with fresh salsa and guacamole.

YIELD: Serves 4