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Portabella Mushroom Fajitas
3 T Water
3 T Lime Juice
1 t. Olive Oil
2 large cloves Garlic, minced
1 T. Ground Cumin
1/4 t Dried Oregano, crushed
10 oz. Portabella Mushrooms, thinly sliced
1 each-medium sized Red,Yellow, and Orange Sweet Pepper, cut into thin strips
4 medium Green Onions, cut into 1 1/2 inch pieces
6 -7 inch Flour Tortillas
6 each Lime Wedges, optional
cheese, optional
sour cream, optional
For marinade, in a large container combine water, lime juice, oil, garlic, cumin, and oregano.
Add mushrooms, pepper strips, and green onions; turn bag to coat.
Marinate at room temperature for 30 minutes.
Meanwhile, wrap tortillas in foil.
Heat in a 350 degree oven for 10 minutes to soften.
For filling, in a large skillet or wok, cook undrained vegetables over medium-high heat about 5 minutes or untill peppers are tender and most of the liquid has evaporated, stirring occasionally.
To serve, spoon mushroom filling onto tortillas; roll up.
If desired, serve with lime wedges, cheese, and sour cream.
6 Portions
**These turn out much better for me if I use a wok at high temps. Jasmine rice is terrific rolled up with the veggies. Whole wheat tortillas are good too. Fresh grated Ginger adds a bit of heat and depth.
Had to come back and add: I bet Quinoa would be great rolled up in these.
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