Chili-Lime Portobello Mushroom Fajitas
Prep: 20 minutes
Cook: 15 minutes • Serves: 5
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper (optional)
2 tablespoons olive oil
3 portobello mushroom caps (about 11 ounces), sliced 1/2-inch thick
2 bell peppers of desired color, halved lengthwise and thinly sliced
1 medium red onion, halved and thinly sliced
1/4 cup water
2 tablespoons fresh lime juice
1 can (15 ounces) no salt added black beans, drained and rinsed
15 (6-inch) yellow corn tortillas
1 medium avocado, peeled, pitted and sliced
3/4 cup shredded sharp Cheddar cheese
1/2 cup coarsely chopped fresh cilantro
1.In small bowl, stir chili powder, cumin, garlic powder and cayenne pepper, if desired.
2.In large skillet, heat 1 tablespoon oil over medium-high heat until hot. Add mushrooms; cook 5 minutes or until browned, stirring frequently. Transfer mushrooms to plate.
3.To same skillet, add remaining 1 tablespoon oil, bell peppers and onion; cook over medium-high heat 5 minutes or until tender-crisp, stirring frequently. Stir in water, lime juice, mushrooms and chili powder mixture; add beans and simmer 5 minutes or until heated through.
4.Heat tortillas as label directs. Serve mushroom mixture in tortillas topped with avocado, cheese and cilantro.
Approximate nutritional values per serving (3 tacos):
430 Calories, 19g Fat (5g Saturated), 15mg Cholesterol,
210mg Sodium, 57g Carbohydrates, 13g Fiber, 12g Protein