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Fajitas With Portabella Mushroom




Source of Recipe


Marla


List of Ingredients




Vegetarian Fajitas With Portabella Mushroom


FAJITA FILLING

4 large portabella mushroom caps, slice into long thin strips
2 large onions, slice into long thin strips
2 large green peppers, slice into long thin strips
1 large red pepper, slice into long thin strips

COMBINE IN A SHALLOW DISH

2 tbsp white wine vinegar
2 tsp vegetable oil
2 tbsp finely minced cilantro
1 tbsp finely minced garlic
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp salt
1 tsp chili powder

Recipe





Add sliced vegetables to vinegar mixture and marinate for 15 - 30 minutes.

Place vegetables in a large nonstick skillet over medium-high heat for 5 minutes or until vegetables are cooked but still slightly crisp. Drain any left-over liquid and place vegetables in a serving dish.

Place vegetables on table along with the following condiments in their own small dishes:

6 eight inch flour tortillas (preferably whole wheat) (heat in microwave for 1 minute) reduced fat cheddar cheese salsa low fat sour cream Assemble fajitas by rolling 1/6 vegetable mixture and desired toppings into a tortilla.

Makes 6 fajitas:

Per fajita: 225 calories 8 g protein 8 g fat 30 g carbohydrate 2 g fiber

Notes: Portabella mushrooms in this dish have a meaty texture and flavor
and take the place of the usual beef/chicken found in fajitas.