Vegetarian Fajitas With Portabello Mushroom

Course : Diabetic
Serves: 6
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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
2 tablespoons white wine vinegar
2 teaspoons vegetable oil
2 tablespoons finely minced cilantro
1 tablespoon garlic finely minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon chili powder

Preparation / Directions:

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:

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