CHEF JEFF — ONE BYTE AT A TIME: Guaca-Bella FajitasHave you considered cutting back on meat for health or environmental reasons? Try some Guaca-Bella Fajitas.
By: Herald Staff Report,
Have you considered cutting back on meat for health or environmental reasons? The following recipe does just that.
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
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.
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