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LOCATION: Recipes >> Vegetarian >> I posted this a few weeks ago...assuming that tortillas are vegan, the

Print this Recipe    I posted this a few weeks ago...assuming that tortillas are vegan, the

only thing that isn't vegan about this recipe is the toppings, which are
easily changed to whatever you like. They are very low fat and really,
really good...I literally crave them about every two weeks.


Portobello Mushroom Fajitas

3 Tbsp. water
3 Tbsp. lime juice
1 Tbsp. olive oil or cooking oil (leaving this out seems to be OK)
2 large cloves garlic, minced
1/2 tsp. ground cumin
1/4 tsp. dried oregano, crushed
10 oz portobello mushrooms, thinly sliced
1 medium red, green, or yellow sweet pepper, cut into thin strips
4 green onions, cut into 1 1/2 inch pieces
6 7-inch flour tortillas
lime wedges (optional)

For marinade, in a large plastic bag combine water, lime juice, oil,
garlic, cumin, and oregano. Add mushrooms, pepper strips, and green
onions; turn bag to coat. Marinate at room temperature for 15-30 minutes.

Meanwhile, wrap tortillas in foil. Heat in a 350 degree oven for 10
minutes to soften.

For filling, in a large nonstick skillet cook undrained vegetables over
medium-high heat for about 5 minutes or till peppers are tender and most
of the liquid has evaporated, stirring occasionally.

To serve, spoon mushroom filling onto tortillas; roll up. If desired,
serve with lime wedges. Makes 6 side-dish servings.


NOTE: Anaheim or like peppers are also good in this, and a little spicier
than the bells. I also serve these with good salsa, and sour cream,
cheese, and avocados when I'm feeling thin. Homemade tortillas are, of
course, the best way to serve these... but I'm spoiled because I live in
Texas.

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