Vegetarian: I posted this a few weeks ago...assuming that tortillas are vegan, the by Recipe Cottage

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


	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.