Portobello Mushroom Fajitas



1 tablespoon extra-virgin olive oil

8 ounces Portobello mushrooms (or about 4 caps), 1/2-inch thick slices

1 cup red onion, slices

1 medium bell pepper

1 teaspoon ground cumin

1/2 teaspoon chili powder

3 tablespoons fresh cilantro, chopped

1 medium lime, cut into wedges

1/4 teaspoon black pepper

4 whole wheat tortillas 


4 servings

1. Heat oil in a large, non-stick skillet over medium heat. Add mushrooms; sauté 5 minutes until almost tender.

2. Add onion, bell pepper, cumin, chili powder, black pepper; squeeze 2-3 time wedges over veggies.

3. Cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro.

4. Spoon 1/2 to 3/4 of mixture down center of each tortilla; Roll each tortilla up.

5. Optional: Serve with salsa or fresh avocado on side. 

Nutrition information:


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