Veggie Fajitas with Portabello Mushrooms
Portabello mushrooms in this dish have a meaty texture and flavor and take the place of the usual beef or chicken found in fajitas.
Slice the following into long, thin strips:
- 4 large Portabello mushroom caps
- 2 large onions
- 2 large green peppers
- 1 large red pepper
Combine in a shallow dish:
- 2 Tbsp white wine vinegar
- 2 tsp vegetable oil
- 2 Tbsp finely minced cilantro
- 1 Tbsp finely minced garlic
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 tsp 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.
Roll vegetables inside a 6-inch whole wheat tortilla.
Add your choice of toppings:
- reduced fat cheddar cheese
- low fat sour cream or plain yogurt
- mashed avocado
Makes 6 fajitas
Per fajita (not including toppings):
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- 225 calories
- 8 g protein
- 8 g fat
- 30 g carbohydrate