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February 13, 2005
Portobello Mushroom Fajitas
1 tablespoon olive oil
4 cups (1/2-inch-thick) slices portobello mushrooms (about 8 ounces)
1 cup vertically sliced red onion
1 cup (1/4-inch-thick) green bell pepper strips
2 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 serrano chile, minced
12 (6-inch) flour tortillas
1 cup (4 ounces) crumbled queso fresco
3/4 cup salsa verde
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until almost tender. Add onion, bell pepper, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro, lime juice, salt, black pepper, and chile.
Warm tortillas according to package directions. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese and 1 tablespoon salsa. Roll up.
Yield: 4 servings (serving size: 3 fajitas)
CALORIES 437(26% from fat); FAT 12.7g(sat 3.6g,mono 6.8g,poly 1.5g); PROTEIN 13.8g; CHOLESTEROL 9mg; CALCIUM 219mg; SODIUM 792mg; FIBER 4.9g; IRON 3.9mg; CARBOHYDRATE 65.9g
Posted by carcharhinid at February 13, 2005 02:18 PM