Vegetarian fajitas with portabello mushroom
6 Servings
Quantity | Ingredient | |
---|---|---|
4 | larges | Portabello mushroom caps; slice into long thin strips |
2 | larges | Onions; slice into long thin strips |
2 | larges | Green peppers; slice into long thin strips |
1 | large | Red pepper; slice into long thin strips |
2 | tablespoons | White wine vinegar |
2 | teaspoons | Vegetable oil |
2 | tablespoons | Finely minced cilantro |
1 | tablespoon | Finely minced garlic |
1 | teaspoon | Ground cumin |
½ | teaspoon | Paprika |
¼ | teaspoon | Black pepper |
½ | teaspoon | Salt |
1 | teaspoon | Chili powder |
FAJITA FILLING
COMBINE IN A SHALLOW DISH
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 ⅙ 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
Recipe of The Week
MC formatted using MC Buster 2.0f & SNT on ⅚/98 Recipe by:
Posted to MC-Recipe Digest by Parb at PK <abprice@...> on May 9, 1998
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