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Portabella Mushroom Fajitas

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By Betty Crocker Kitchens
Updated Dec 9, 2010
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Sandwiches ready in 30 minutes! Enjoy these delicious mushroom and veggie fajitas served with guacamole and salsa – a tasty dinner.

Portabella Mushroom Fajitas

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 12 oz fresh baby portabella or cremini mushrooms, thinly sliced (6 cups)
  • 2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 6 flour tortillas (8 to 10 inch)
  • Guacamole or sour cream, if desired
  • Chunky-style salsa, if desired

Instructions

  • Step 
    1
    In 10-inch nonstick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
  • Step 
    2
    Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.

Nutrition

190 Calories
6g Total Fat
6g Protein
29g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Fajita
Calories
190
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
420mg
17%
Potassium
280mg
8%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
8%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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