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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 teaspoon olive oil |
2 large portabella mushroom caps, sliced |
3/4 cup sliced bell peppers |
3/4 cup sliced onion |
1/4 teaspoon garlic powder |
1/4 teaspoon salt, divided |
1/8 teaspoon chili powder |
1/8 teaspoon ground cumin |
dash black pepper |
1/2 cup chopped tomatoes |
1/4 cup roughly mashed avocado |
2 tablespoons chopped fresh cilantro |
1/2 tablespoon lime juice |
6 (6-inch) corn tortillas |
fat-free sour cream or plain fat-free greek yogurt, for optional topping |
Directions:
1. Drizzle a large skillet with oil and bring it to medium-high heat on the stove. Add sliced mushrooms, bell peppers, and onion, and sprinkle with garlic powder, 1/8 teaspoon of salt, chili powder, cumin, and black pepper. Stirring occasionally, cook until veggies are tender, about 6 minutes. Set aside.
2. In a small bowl, combine tomatoes, avocado, cilantro, lime juice, and remaining 1/8 teaspoon of salt. If you like, season with additional chili powder, to taste. Mix well and set aside.
3. Place tortillas on a microwave-safe plate, and microwave for 25 seconds, or until slightly warm. Top each tortilla with about 1/2 cup of fajita veggies and a spoonful of the tomato-avocado mixture. If you like, add a spoonful of sour cream or yogurt as well.
4. Fold and chew!
5. PER SERVING (1/2 of recipe, 3 fajitas): 275 calories, 8g fat, 312mg sodium, 47g carbs, 8.5g fiber, 7.5g sugars, 7g protein
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