Portobello Mushroom Fajitas

Portobello mushrooms and red onions make a meaty fajita filling with satisfying, pungent flavors. If you can't find queso fresco, crumbled feta cheese is a good substitute.

Yield: 4 servings (serving size: 3 fajitas)

Ingredients

• 1  tablespoon  olive oil
• 4  cups  (1/2-inch-thick) slices portobello mushrooms (about 8 ounces)
• 1  cup  vertically sliced red onion
• 1  cup  (1/4-inch-thick) green bell pepper strips
• 2  garlic cloves, minced
• 3  tablespoons  chopped fresh cilantro
• 1  tablespoon  fresh lime juice
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  serrano chile, minced
• 12  (6-inch) flour tortillas
• 1  cup  (4 ounces) crumbled queso fresco
• 3/4  cup  salsa verde

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until almost tender. Add onion, bell pepper, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro, lime juice, salt, black pepper, and chile.

Warm tortillas according to package directions. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese and 1 tablespoon salsa. Roll up.

Nutritional Information

Calories:

437 (26% from fat)

Fat:

12.7g (sat 3.6g,mono 6.8g,poly 1.5g)

Protein:

13.8g

Carbohydrate:

65.9g

Fiber:

4.9g

Cholesterol:

9mg

Iron:

3.9mg

Sodium:

792mg

Calcium:

219mg