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Vegetarian Fajitas With Portabello Mushrooms

We had this for dinner last night and it was very good.  Recently I was in
a restaurant with someone who ordered fajitas and they looked so good,
except for the meat and the oil that they had been cooked in.  I ran across
this recipe from a posting on another list and substituted the fatfree
Italian dressing for the oil.  Sometimes that works and sometimes it

Don't be put off by the long list of ingredients.  I cut the veggies the
night before while dinner was cooking, put them in a zip lock bag, and then
poured the dressing over them.  So, they marinated for 24 hours rather than
the 15 to 30 minutes suggested here.  They were a little spicy for me, but
tasted just right.  I used half the veggies but all of the marinade and it
made enough filling for 5 tortillas.


                     *  Exported from  MasterCook  *

               Vegetarian Fajitas With Portabello Mushrooms

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dishes, Vegetarian          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FAJITA FILLING***
   4      large         portabello mushroom caps
                        sliced into long thin strips
   2      large         onions
                        sliced into long thin strips
   2      large         green peppers
                        sliced into long thin strips
   1      large         red pepper
                        sliced into long thin strips
                        ***COMBINE IN A SHALLOW DISH***
   2      tablespoons   white wine vinegar
   2      teaspoons     fat-free Italian salad dressing
   2      tablespoons   finely minced cilantro
   1      tablespoon    finely minced garlic
   1      teaspoon      ground cumin
     1/2  teaspoon      paprika
     1/4  teaspoon      black pepper
     1/2  teaspoon      salt
   1      teaspoon      chili powder
   6      8"            flour tortillas (preferably whole wheat)
                        fatfree cheddar cheese
                        fatfree sour cream
                        chopped tomatoes

Add sliced vegetables to vinegar mixture and marinate for 15 - 30 minutes.

Place vegetables in a large nonstick skillet over medium-high heat for 5
minutes or until vegetables are cooked but still slightly crisp.  Drain any
left-over liquid and place vegetables in a serving dish.

Heat tortillas in microwave for 1 minute.

Place vegetables on table along with the toppings in their own small dishes:

Assemble fajitas by rolling 1/6 vegetable mixture and desired toppings into
a tortilla.

Notes: Portabello mushrooms in this dish have a meaty texture and flavor
and take the place of the usual beef/chicken found in fajitas.

Based on a recipe from the Diabetes Action Research & Education Foundation.
                   - - - - - - - - - - - - - - - - - - 

Nutr. Assoc. : 0 32811 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 567 0 0 0 0 0