Portabella Mushroom Fajitas
Time needed
30 min
preparation
Serving Size / Yield
6
Ingredients
- 1 Tbs. vegetable oil
- 1 clove garlic, finely chopped
- 1 tsp. ground cumin
- 12 oz. fresh baby portabella or crimini mushrooms, thinly sliced (6 C.)
- 1/2 tsp. salt
- 2 C. frozen bell pepper and onion stir-fry (from 1-lb. bag)
- 1/4 C. chopped fresh cilantro
- 2 Tbs. lime juice
- 6 flour tortillas (8 to 10 inch)
- guacamole or sour cream, if desired
- chunky salsa, if desired
Directions
In 10-inch skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice. Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.
