Portabella-Guacamole Fajitas

Yield: 4 servings

Ingredients

• 1 teaspoon vegetable oil
• 2 large portabella mushrooms, about 16 ounces
• 1 large red bell pepper, sliced into thin strips
• 1 large green bell pepper, sliced into thin strips
• 1 medium yellow onion, cut in half and thinly sliced
• 1 1/2 teaspoons ground cumin
• Salt and pepper
• 1 avocado
• 1/2 teaspoon lemon juice
• 2 cloves garlic, minced
• 3 tablespoons freshly squeezed lime juice
• 4 (8 inch) low-fat or whole wheat flour tortillas, warmed
• 4 teaspoons low-fat or nonfat shredded cheddar cheese
• 4 teaspoons salsa

Instructions

1. Spray a large skillet with nonstick spray; add oil and heat over medium high heat until hot.
2. Remove gills from mushrooms and slice 1/2-inch thick. Place mushrooms, peppers and onion in skillet. Sprinkle with cumin, salt and pepper.
3. Cook, stirring frequently, about 7 to 10 minutes or until vegetables are cooked as desired.
4. Peel, pit and dice avocado. Place avocado in a bowl with flat bottom and use a fork to mash. Add lemon juice and combine; set aside.
5. Remove cooked vegetables from heat. Add garlic and lime juice; stir to combine.
6. Spread 1 tortilla with 1/4 of the avocado mixture. Spoon about 1 cup vegetable mixture down center. Sprinkle with 1 teaspoon cheese and 1 teaspoon salsa. Roll to serve.

Nutrition

Per serving (1 cup vegetable mixture and 1 tortilla): 316 calories (34 percent from fat), 12g fat (2g saturated), trace cholesterol, 43g carbohydrates, 9g protein, 269mg sodium, 6g dietary fiber