Vegetarian Fajitas With Portabello Mushroom
| 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 <abprice@wf.net> on May 9,
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Nutrition (calculated from recipe ingredients)
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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