Portobella Mushroom Fajitas

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Thursday, January 01, 2004

Categories:

Tex-Mex/Entree

Yield:

6 servings

Ingredients:

Olive oil cooking spray¾ lb. portabella or crimini mushrooms, thinly sliced
1 green bell pepper, cut into ½-inch strips
1 red or yellow bell pepper, cut into ½-inch strips
1 medium onion, cut into ½-inch rings
1 tsp. minced garlic
1 tsp. ground cumin
½ tsp. chili powder
½ tsp. crushed red pepper
½ tsp. salt
¼ C. chopped fresh cilantro
2 T. lime juice
6 96% fat-free whole wheat tortillas
Salsa
Fat-free sour cream

Directions:

Spray large skillet with olive oil cooking spray. Over medium-high heat cook mushrooms, bell peppers, onion, garlic, cumin, chili powder, crushed red pepper and salt, 4-6 minutes, stirring frequently. Sprinkle with cilantro and lime juice. Cook an additional 2-3 minutes. Spoon approximately ½ cup mushroom mixture onto each tortilla and roll up. Serve with salsa and fat-free sour cream.

Nutrition Facts:

168 calories, 33g carbohydrate, 7g protein, 2.6g fat, 0.5g saturated fat, 0mg cholesterol, 5.0g fiber, 583mg sodium

Source:

Adapted recipe by Rachel Cly, RD, LD - rcly@sjmc.org