Vegetarian fajitas with portabello mushroom

Yield: 6 Servings

Measure 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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