CHEF JEFF — ONE BYTE AT A TIME: Guaca-Bella Fajitas

Have you considered cutting back on meat for health or environmental reasons? The following recipe does just that.

Guaca-Bella Fajitas

1 teaspoon vegetable oil

2 large portabella mushrooms, about 16 ounces

1 large red and green bell peppers, sliced into thin strips

1 medium yellow onion, cut in half and thinly sliced

1½ teaspoons ground cumin

Salt and pepper

1 avocado

½ teaspoon lemon juice

2 cloves garlic, minced

3 tablespoons freshly squeezed lime juice

4 8-inch low-fat or whole-wheat flour tortillas, warmed

4 teaspoons low-fat or nonfat shredded Cheddar cheese

4 teaspoons salsa

Spray a large skillet with nonstick spray; add oil and heat over medium high heat until hot.

Remove gills from mushrooms and slice ½-inch thick. Place with peppers and onion in skillet. Sprinkle with cumin, salt and pepper. Cook about 7 to 10 minutes. Peel, pit and dice avocado. Place in bowl and mash. Add lemon juice, combine; set aside.

Remove cooked veggies from heat. Add garlic and lime juice; stir to combine. Spread 1 tortilla with ¼ of the avocado mixture. Spoon about 1 cup vegetable mixture down center. Sprinkle with 1 teaspoon cheese and 1 teaspoon salsa. Roll to serve.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, one byte at a time, features, food, fajitas, northland, agriculture, recipes