Ingredients:
1/2 T EVOO
8 oz. baby portabella mushrooms, sliced
3/4 c green bell pepper, sliced
3/4 c red onion, sliced
1/4 tsp garlic powder
1/4 tsp salt, divided
1/8 tsp chili powder
1/8 tsp cumin
Dash black pepper
1/2 c tomatoes, chopped
1/4 c roughly mashed avocado
2 T chopped fresh cilantro
1/2 T lime juice, fresh
6 corn tortillas, 6" (Don Marcos)
Directions:
In small bowl, combine tomatoes, avocado, cilantro, lime juice, and 1/8 tsp salt. Mix well and set aside.
Drizzle a large skillet with oil and bring to medium-high heat on the stove. Add sliced mushrooms, bell peppers and onion, and sprinkle with garlic powder, 1/8 tsp salt, chili powder, cumin and black pepper. Stirring occasionally, cook for 6 minutes, or until veggies are tender.
Place tortillas on a microwave-safe plate and warm slightly in the microwave. Top each tortilla with about 1/2 c fajita veggies and a spoonful of the tomato-avocado mixture. Fold and chew!
Makes 2 servings.
Calories: 362
Fat: 8.5g
Saturated: 1g
Carbs: 58g
Protein: 11.5g
Ratings:
Kristen: 3.5
Dave: 3.5 He said it would have been a 4.5 if they had been on wheat tortillas. Apparently he doesn't care for the corn ones so much.
