Portabella-Guacamole Fajitas


  • 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


  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.

Yield: 4 servings

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

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