Meaty mushrooms sauteed with onion, bell peppers and pinto beans fill tortillas to make vegetarian fajitas, creating a festive Mexican dinner. I like to serve all the ingredients at the table and let diners fill their own tortillas.
There are a few different ways to warm tortillas. It’s easy to place them in a microwave oven on a plate and covered with a slightly damp paper towel. They can also be warmed in a 200-degree-Fahrenheit oven or in a skillet for 30 seconds. The secret is, once they’re warmed, to keep them wrapped in a napkin or foil.
Helpful hints:
- You can use any type of tortilla.
- You can use any type of mushroom.
- You can use black or red kidney beans instead of pinto beans.
- You can use prepared taco sauce instead of fajita sauce.
Countdown:
- Prepare all ingredients.
- Saute onion and then add remaining vegetables.
- Warm tortillas.
- Set the ingredients in bowls on the table along with the warm tortillas.
Shopping List:
To buy: 1 red onion, 1 red bell pepper, 1 yellow bell pepper, 1 container sliced mushrooms, 1 Hass avocado, 1 can pinto beans, 1 package 8-inch whole wheat tortillas, 1 bottle fajita sauce, 1 container reduced-fat sour cream and 1 bunch cilantro.
Staples: olive oil, salt and black peppercorns.
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MUSHROOM FAJITAS
Recipe by Linda Gassenheimer
2 teaspoons olive oil
1 cup sliced red onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced mushrooms
1 cup rinsed and drained pinto beans
Salt and freshly ground black pepper
4 8-inch whole wheat tortillas lite
4 tablespoons prepared fajita sauce
1 cup sliced avocado
3 tablespoons reduced-fat sour cream
1/2 cup chopped cilantro
Heat oil in a large nonstick skillet over medium-high heat. Add the onions and saute for 2 minutes. Add red and yellow bell peppers and continue to saute for 5 minutes, stirring while they saute. Add the mushrooms and continue to saute for 2 minutes. Add the beans and cook for 2 minutes to warm the beans. Add the prepared fajita sauce and toss to combine all ingredients. Remove from heat.
To warm tortillas, place them on a plate, cover with a slightly damp paper towel and place in microwave for 30 seconds. Remove and wrap in a napkin or foil to stay warm.
To serve, place vegetables with beans and sauce in a bowl. Add avocado to another bowl. Add sour cream and cilantro to separate bowls. Set the bowls and wrapped tortillas on the table for each person to fill their own.
Yield 2 servings.
Per serving: 511 calories (40% from fat), 22.6 g fat (5.3 g saturated, 9.8 g monounsaturated), 9 mg cholesterol, 15.3 g protein, 69 g carbohydrates, 19.1 g fiber, 806 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.
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