Date: Tue, 06 Oct 1998 00:24:06 -0500
From: Kathleen (schuller@ix.netcom.com)
* Exported from MasterCook *
Vegetarian Fajitas With Portabello Mushrooms
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Vegetables
Sandwiches
Amount Measure Ingredient -- Preparation Method
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***FAJITA FILLING***
4 large portabello mushroom caps
sliced into long thin strips
2 large onions
sliced into long thin strips
2 large green peppers
sliced into long thin strips
1 large red pepper
sliced into long thin strips
***COMBINE IN A SHALLOW DISH***
2 tablespoons white wine vinegar
2 teaspoons fat-free Italian salad dressing
2 tablespoons finely minced cilantro
1 tablespoon finely minced garlic
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon chili powder
6 8" flour tortillas (preferably whole wheat)
**TOPPINGS**
fatfree cheddar cheese
fatfree sour cream
lettuce
chopped tomatoes
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.
Heat tortillas in microwave for 1 minute. Place vegetables on table along
with the toppings in their own small dishes. Assemble fajitas by rolling
1/6 vegetable mixture and desired toppings into a tortilla.
Notes: Portabello mushrooms in this dish have a meaty texture and flavor
and take the place of the usual beef/chicken found in fajitas.
Based on a recipe from the Diabetes Action Research & Education Foundation.
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kwlacto lacto