Wednesday, May 2, 2012

Portobello Mushroom Fajitas

Pass on the chicken and steak and try portobellos in this surprisingly filling veggie version!

1 green bell pepper, sliced lengthwise
1 red bell pepper, sliced lengthwise
½ medium to large onion, peeled and sliced lengthwise 2 large portobello mushroom caps, or 4-5 small, stems removed, sliced into ¼ inch thick strips
1 tablespoon olive oil
1 teaspoon taco seasoning (if you are on a gluten free diet use a brand free of gluten such as Trader Joes)
6 corn or very small flour tortillas (for gluten free diets use corn or gluten free tortillas)

Add the olive oil, peppers and onions to a large skillet or pan and sauté on medium high heat for 3-5 minutes. Throw in the mushrooms, seasoning and continue to sauté until the veggies are browned and tender, about 5-7 minutes. Spoon about into tortillas and serve.

Makes 6 servings

Serving size: 1 tortilla with 1/6 of mixture Calories 110 Protein 3 g Carb 18 g Fiber 3 g Sugars 3 g Fat 3g saturated fat 0 g Sodium 85 mg


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