Yield: 6 Servings
|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|
|¼ teaspoon||Black pepper|
|1 teaspoon||Chili powder|
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