Try this Vegetarian Fajitas with Portabello Mushroom recipe, or contribute your own.Suggest a better description
Add sliced vegetables to vinegar mixture 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. Place vegetables on table along with the following condiments in their own small dishes: 6 eight inch flour tortillas (preferably whole wheat) (heat in microwave for 1 minute), reduced fat cheddar cheese, salsa, low fat sour cream. Assemble fajitas by rolling 1/6 vegetable mixture and desired toppings into a tortilla. Makes 6 fajitas: Per fajita: 225 calories 8 g protein 8 g fat 30 g carbohydrate 2 g fiber Notes: Portabello mushrooms in this dish have a meaty texture and flavor and take the place of the usual beef/chicken found in fajitas. Diabetes Action Research & Education Foundation 426 C Street, NE Washington, DC 20002 Recipe of The Week MC formatted using MC Buster 2.0f & SNT on 5/6/98 Recipe by: http://www.daref.org/recipe.htm Posted to MC-Recipe Digest by Parb at PK
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (25%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 9.9mg||0 %|
|Potassium 463.5mg||12 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 6.3g|
|Protein 2.5g||4 %|
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Calories per serving: 56
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