Try this Vegetarian Fajitas with Portabello Mushroom recipe, or contribute your own.
Suggest a better descriptionAdd 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 | ||
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Calories: 56 | ||
Calories from Fat: 14 (25%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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