Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FAJITA FILLING***
   4      large         portabello mushroom caps -- slice into long thin
                        -- strips
   2      large         onions -- slice into long
                        -- thin strips
   2      large         green peppers -- slice into long
                        -- thin strips
   1      large         red pepper -- slice into long
                        -- thin strips
                        ***COMBINE IN A SHALLOW DISH***
   2      tablespoons   white wine vinegar
   2      teaspoons     vegetable oil
   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

Preparation:

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: