Portabella Mushroom Fajitas

Dinner ready in 30 minutes! Lime, cumin, onion and bell pepper wrap up a bundle of great flavors in this no-fuss mushroom fajita.

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Servings 6

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ingredients 11
Prep Time 30 min
Total Time 30 min

Ingredients

1: tablespoon vegetable oil

1: clove garlic, finely chopped

1: teaspoon ground cumin

1/2: teaspoon salt

12: oz fresh baby portabella or crimini mushrooms, thinly sliced (6 cups)

2: cups frozen bell pepper and onion stir-fry (from 1-lb bag)

1/4: cup chopped fresh cilantro

2: tablespoons lime juice

6: flour tortillas (8 to 10 inch)

: Guacamole or sour cream, if desired

: Chunky-style salsa, if desired

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Directions

1 In 10-inch nonstick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
2 Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.

EXPERT TIPS

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Expert Tips

For a refreshing and light dessert, arrange jarred mango slices and sliced kiwifruit on a serving platter or individual serving plates. Drizzle with a mixture of equal parts honey and frozen (thawed) limeade concentrate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Fajita

Calories: 190
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 420mg; 420%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 2g 2% Sugars 2g 2% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 2%;
Calcium: 6%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Christybelle

report Posted Jan. 21, 2013 7:05 PM

I tried this recipe last night, and my family and I LOVED it. Even my very picky 7 year old, who swears he doesn't like mushrooms (even though he really does) loved it and had seconds. Of course, I doubled the recipe, but it was well worth it. We are going to have it again for a dinner next week.