Side Pannel
Vegetarian Fajitas with Portabello Mushroom
Vegetarian Fajitas with Portabello Mushroom
- Recipe Submitted by ADMIN on 09/26/2007
Category: Diabetic
Ingredients List
- -------------------------------FAJITA FILLING-------------------------------
- 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
Directions
COMBINE IN A SHALLOW DISH
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
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
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
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
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