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Diabetic Recipe: Portobello Mushroom Fajitas

 

Makes 4 servings 

Ingredients  

  • 1 tablespoon of canola oil
  • 1 finely chopped garlic clove 
  • 1 teaspoon of cumin
  • ½ teaspoon of salt
  • ¾ pound thinly-sliced fresh portobello mushrooms (6 cups)
  • 2 cups frozen stir-fry bell peppers and onions (16 oz bag)
  • ¼ cup chopped fresh cilantro or parsley
  • 2 tablespoons of lime juice
  • 6 fat-free & whole wheat flour tortillas  

Instructions

1. Heat oil, garlic, cumin and salt in a nonstick skillet over medium-high heat. Cook the  mushrooms and bell pepper mixture in oil for 5-7 minutes, stirring frequently until the veggies are crisp-tender. Sprinkle with cilantro or parsley and lime juice.

2. Add about ½ cup of the mixture onto each tortilla, roll up, and enjoy! 

 Nutrition per Serving (without salsa and/or avocado)

Calories: 230
Protein: 10 g
Total Fat: 6 g 
Saturated Fat: <1 g 
Carbohydrate: 39 g
Fiber: 9 g 

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