PORTABELLA MUSHROOM FAJITAS

Portabella Mushroom Fajitas image

Sandwiches ready in 30 minutes! Enjoy these delicious mushroom and veggie fajitas served with guacamole and salsa - a tasty dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
12 oz fresh baby portabella or cremini mushrooms, thinly sliced (6 cups)
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
6 flour tortillas (8 to 10 inch)
Guacamole or sour cream, if desired
Chunky-style salsa, if desired

Steps:

In 10-inch nonstick 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.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Fajita, Sodium 420 mg, Sugar 2 g, TransFat 0 g

*** Explore more Portabella Mushroom Fajitas Recipes »

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