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Vegetarian Fajitas with Portabello Mushroom

10
Category : Vegetarian

Yield: 6 Servings

Ingredients (Help):
FAJITA FILLING
4 lg Portabello mushroom caps;
-slice into long thin strips
2 lg Onions; slice into long thin
-strips
2 lg Green peppers; slice into
-long thin strips
1 lg Red pepper; slice into long
-thin strips

-COMBINE IN A SHALLOW DISH-
2 tb White wine vinegar
2 ts Vegetable oil
2 tb Finely minced cilantro
1 tb Finely minced garlic
1 ts Ground cumin
1/2 ts Paprika
1/4 ts Black pepper
1/2 ts Salt
1 ts Chili powder

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

Diabetes Action Research & Education Foundation 426 C Street, NE
Washington, DC 20002

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MC formatted using MC Buster 2.0f & SNT on 5/6/98


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