Beef & Mushroom Fajitas
Source of Recipe
Fabulous Fat-Free Cooking
List of Ingredients
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon sugar (or use splenda)
3 cloves garlic, minced
1 pound lean beef top round, cut in thin strips
4 ounces portobello mushrooms, cut 1/2" slices
1/2 spanish onion, cut into 1/2" slices
1/2 sweet red pepper, cut into 1/2" strips
1/2 yellow pepper, cut into 1/2" strips
ground black pepper
oat flour wraps (see below)Recipe
In a resealable plastic bag, mix the lime juice, chili powder oregano, sugar and garlic. Add the meat and mushrooms, seal the bag, and press gently to coat the meat with the marinade. Place in the refrigerator and marinate for 30 minutes.
Coat a large nonstick skillet with no-stick spray. Warm over medium high heat. Add the meat, mushrooms and 2 tbl. of the marinade. Cook, stirring frequently, for 4-5 minutes, or untilt he mat is cooked. Remove and set aside.
Wash and dry the skillet. Coat with nonstick spray. Warm over medium high heat. Add the onions, red and yellow peppers. Cover and cook for 1-2 minutes, or until the onions start to release moisture. Uncover and cook, stirring frquently for 4-5 minutes, or until the onions are golden. If needed, add 1-2 tsp water to prevent sticking. season to taste witht he black pepper.
Place the tortillas ona work surface. Spoon beef mixture down the middle. Top with the onions and peppers. (can top with salsa and shredded lettuce if desired). Fold the tortillas to enclose the filling.
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Oat Flour Tortillas
contributed by Marjorie Hunt Jones, R.N.
Ingredients:
1 cup Oat Flour (1 c oats in a blender or food processor should give you 1 c flour)
1 tsp Mexican Seasoning (I posted a recipe for this earlier in Cheetah Hall)
1/2 cup Water
In a small bowl, mix the flour and taco seasoning. Stir in part of the water, then evaluate the consistency. The dough should be soft, but not wet, and mold easily into shapes. The dough will easily form a ball as you stir it. If necessary, add a bit more flour ( this will change the carb count) or water to achieve the proper consistency.
Pinch off balls of dough the size of golf balls. Roll them in additional flour to coat well. Knead each ball a bit as your pat or roll it into a flat circle that’s about 1/8" thick and 5" - 6" across. Repeat with all dough.
Heat a heavy nonstick frying pan or griddle. Use no oil. Place each tortilla in the hot pan, and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.
Store in the refrigerator up to 2 weeks, or freeze. Reheat in a toaster or warm oven.
If you use 1 c oats, this will make 4 B-Carbs (1/4c dry oats = 1 carb)
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