Portobello Fajitas



Adapted by Sharon McRae (www.eatwell-staywell.com) from the 21-Day Weight Loss Kickstart by Neal Barnard;  Recipe by Jason Wyrick



1/2 onion thinly slice

2 large portobello caps, thickly sliced

2 cloves garlic, minced

1/2 teas ground cumin

1/4 teas chili powder

1 large roasted red bell pepper, fresh or jarred, sliced

3 TBSP fresh cilantro, chopped

Tortillas (corn or whole-wheat)

1/4 cup low-sodium salsa

(optional: Lime wedges) 

optional:  salt, to taste



Over medium-high heat, water sauté the onion until browned. Add a splash of water and quickly stir.  Reduce heat to medium.  Add the portobellos and garlic and sauté until the mushrooms soften and lose their raw, whitish look.  Add the cumin and chili powder and sauté for 15 - 30 more seconds.  Remove the pan from heat.   If roasting fresh red bell peppers, wash and place it on a whole baking sheet at 400 degrees for about 20 minutes or until the skin begins to blacken.  Warm tortillas in a sauté pan.  Add the mushroom mixture to the tortillas.  serve with lime wedges if desired. 

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published this page in Less Quick Recipes 2014-10-12 11:09:39 -0400