Recipe - Vegetarian Fajitas

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

COMBINE IN A SHALLOW DISH
2 tablespoon White wine vinegar
2 teaspoon Vegetable oil
2 tablespoon Finely minced cilantro
1 tablespoon Finely minced garlic
1 teaspoon Ground cumin
One half teaspoon Paprika
One fourth teaspoon Black pepper
One half teaspoon Salt
1 teaspoon Chili powder

Add cut or sliced up vegetables to vinegar mixture and marinate for 15 30 minutes.

Place vegetables in a large nonstick skillet over mediumhigh heat for 5
minutes or until vegetables are cooked but still slightly crisp. Drain any
leftover 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

MC formatted using MC Buster 2.0f & SNT on 5/6/98

Recipe by: http://www.daref.org/recipe.htm

Posted to MCRecipe Digest by Parb at PK abprice@wf.net on May 9, 1998