Vegetarian Fajitas with Portabello Mushroom

By Avera

  • Fajita filling:

  • Slice the following into long, thin strips:

  • 4 large Portabello mushroom caps

  • 2 large onions

  • 2 large green peppers

  • 1 large red pepper

  • Combine in a shallow dish:

  • 2 Tbsp white wine vinegar

  • 2 tsp vegetable oil

  • 2 Tbsp finely minced cilantro

  • 1 Tbsp finely minced garlic

  • 1 tsp ground cumin

  • 1/2 tsp paprika

  • 1/4 tsp black pepper

  • 1/2 tsp salt

  • 1 tsp chili powder

  • 6 eight inch flour tortillas, warmed (preferably whole wheat)

  1. Add sliced vegetables to vinegar mixture and marinate for 15 - 30 minutes.

  2. 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.

  3. Roll vegetables inside a tortilla with your choice of toppings:

  4. reduced fat cheddar cheese

  5. salsa

  6. low fat sour cream or plain yogurt

  7. mashed avocado

Nutritional Facts

Makes 6 fajitas
Per fajita (not including toppings)
225 calories
8 g protein
8 g fat
30 g carbohydrate

dinner low carb low fat vegetables weight loss vitamin d anti inflammatory vitamin c marinate stovetop vegetarian dairy free

3 replies

pattroyka58 2010-11-04 11:44:56 -0500 Report

These are way easier to make than it sounds. Although I've never had real fajitas, even my picky eater son loved these, and us adults thought they were great, too.

BtersweetSymph76 2010-09-15 12:21:34 -0500 Report

A lower carb option is to use tortillas that are low carb like La Tortilla Factory Whole Wheat low carb version. The small size tortilla they have is only 3 net carbs and I think the large size one is only 8 net carbs. I use this kind all the time and they're great!

Avera 2008-11-23 16:39:58 -0600 Report

Portabello mushrooms in this dish have a meaty texture and flavor and take the place of the usual beef or chicken found in fajitas.