***Fajitas*** 4 large portabello mushroom caps, sliced into long thin strips 2 large onions, sliced into long thin strips 2 large green bell peppers, sliced into long thin strips 1 large red bell pepper, sliced into long thin strips ***Marinade*** 2 tablespoons white wine vinegar 2 teaspoons vegetable oil 2 tablespoons finely minced cilantro 1 tablespoon finely minced garlic 1 teaspoon cumin 1/2 teaspoon paprika 1/4 teaspoon black pepper 1/2 teaspoon salt 1 teaspoon chili powder ***To serve*** 6 flour tortillas (8" size) reduced fat cheddar cheese salsa lowfat sour cream
Combine all marinade ingredients.
Add sliced vegetables to marinade 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.
Assemble fajitas by rolling a portion of vegetable mixture and desired toppings into a tortilla.
Nutritional data has not been calculated yet.
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