Vegetarian Fajitas With Portabello Mushroom

Certain it is, and we are to believe it by faith, that the power of Satan is not equal to the power of God. It is not so strong, so large, and so wide. It is every way infinitely less. There is no comparison between that which is finite. If we compare it with good angels, it will be less than some and greater than other some… But if we compare it with the power of man, it is far greater every way, but yet, we must know, that is a finite and natural power, not supernatural, for then none could be saved. It is mighty, but yet not almighty.

Arthur Dent

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Diabetic	6	Servings

INGREDIENTS

4		Portabello mushroom caps
		slice into long thin
		strips
2		Onions, slice into long thin
		strips
2		Green peppers, slice into
		long thin strips
1		Red pepper, slice into long
		thin strips
2	T	White wine vinegar
2	t	Vegetable oil
2	T	Finely minced cilantro
1	T	Finely minced garlic
1	t	Ground cumin
1/2	t	Paprika
1/4	t	Black pepper
1/2	t	Salt
1	t	Chili powder

INSTRUCTIONS

1998    
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 <[email protected]> on May 9,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 20 Calories From Fat: 15 Total Fat: 1.7g Cholesterol: 0mg Sodium: 203.1mg Potassium: 40.8mg Carbohydrates: 1.5g Fiber: <1g Sugar: <1g Protein: <1g