Portobello Mushroom Fajitas

By á-170456

Ingredients

• 3 tablespoons water
• 3 tablespoons lime juice
• 1 tablespoon olive oil or cooking oil
• 2 large garlic cloves minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano crushed
• 10 ounces portabello mushrooms thinly sliced
• 1 medium red, green, or yellow sweet pepper cut thin strips
• 4 green onions cut 1 1/2" pieces
• 6 flour tortillas - (7" dia)
• Lime wedges (optional)

Details

Servings 6

Preparation

Step 1

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 to 30 minutes.

Meanwhile, wrap toruntilas 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 about 8 to 12 minutes or until 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.

This recipe yields 6 side-dish servings.