CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Vegetarian |
Diabetic |
6 |
Servings |
INGREDIENTS
4 |
lg |
Portabello mushroom caps; slice into long thin strips |
2 |
lg |
Onions; slice into long thin strips |
2 |
lg |
Green peppers; slice into long thin strips |
1 |
lg |
Red pepper; slice into long thin strips |
2 |
tb |
White wine vinegar |
2 |
ts |
Vegetable oil |
2 |
tb |
Finely minced cilantro |
1 |
tb |
Finely minced garlic |
1 |
ts |
Ground cumin |
1/2 |
ts |
Paprika |
1/4 |
ts |
Black pepper |
1/2 |
ts |
Salt |
1 |
ts |
Chili powder |
INSTRUCTIONS
FAJITA FILLING
COMBINE IN A SHALLOW DISH
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.
Place vegetables on table along with the following condiments in their own
small dishes:
6 eight inch flour tortillas (preferably whole wheat) (heat in microwave
for 1 minute) reduced fat cheddar cheese salsa low fat sour cream Assemble
fajitas by rolling 1/6 vegetable mixture and desired toppings into a
tortilla.
Makes 6 fajitas:
Per fajita: 225 calories 8 g protein 8 g fat 30 g carbohydrate 2 g fiber
Notes: Portabello mushrooms in this dish have a meaty texture and flavor
and take the place of the usual beef/chicken found in fajitas.
Diabetes Action Research & Education Foundation 426 C Street, NE
Washington, DC 20002
Recipe of The Week
MC formatted using MC Buster 2.0f & SNT on 5/6/98
Recipe by: http://www.daref.org/recipe.htm
Posted to MC-Recipe Digest by Parb at PK <abprice@wf.net> on May 9, 1998
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