This diabetic fajita recipe is not lacking in flavor. You may think that fajitas have to have meat in them, but that is not the case. For those of you who are reluctant, give it a try.
Yield: 6 Servings
4 larges Portabello mushroom caps; slice into long thin strips
2 larges Onions; slice into long thin strips
2 larges Green peppers; slice into long thin strips
1 large Red pepper; slice into long thin strips
2 tablespoons White wine vinegar
2 teaspoons Vegetable oil
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
1. FAJITA FILLING COMBINE IN A SHALLOW DISH 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. Place vegetables on table along with the following condiments in their own small dishes:
1. 6 eight inch flour tortillas (preferably whole wheat) (heat in microwave for 1 minute)
2. Reduced fat cheddar cheese
4. low fat sour cream
Assemble fajitas by rolling 1/6 vegetable mixture and desired toppings into a tortilla.
Makes 6 fajitas: Per fajita: 225 calories 8 g protein 8 g fat 30 g carbohydrate 2 g fiber Notes: Portabello mushrooms in this dish have a meaty texture and flavor and take the place of the usual beef/chicken found in fajitas.
Diabetes Action Research & Education Foundation 426 C Street, NE Washington, DC 20002 Recipe of The Week MC formatted using MC Buster 2.0f & SNT on 5/6/98 Recipe by
Posted to MC-Recipe Digest by Parb at PK on May 9, 1998