Portobello Mushroom Fajitas

Serving Size: 6;Preparation Time: 0:20

1 tbs vegetable oil
1 clove garlic --minced
1 tsp ground cumin
1/2 tsp salt
3/4 lb fresh babyportobello or crimini mushrooms -- thinly sliced
2 cups frozen stir-frybell peppers & onions -- (from a 16 oz. pkg.)
1/4 cup chopped freshcilantro
2 tbs Lime Juice
6 flour tortillas
salsa, guacamole

Heat oil, garlic, cumin, and salt in a 10-inch skillet over medium-high heat.

Cook mushrooms and bell pepper mixture in oil for 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.
Sprinkle with cilantro and lime juice.

Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up.

Serve with salsa, guacamole, and/or vegan sour cream, if desired.

additional informations

Recipe group Main
region Mexican
Karen C. Greenlee - greenlee@bellsouth.net - Seattle, WA, USA
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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