Meaty mushrooms sauteed with onion, bell peppers and pinto beans fill tortillas to make vegetarian fajitas, creating a festive Mexican dinner. I like to serve all the ingredients at the table and let diners fill their own tortillas.
There are a few different ways to warm tortillas. It’s easy to place them in a microwave oven on a plate and covered with a slightly damp paper towel. They can also be warmed in a 200-degree oven or in a skillet for 30 seconds. The secret is, once they’re warmed, to keep them wrapped in a napkin or foil.
- You can use any type of tortilla.
- You can use any type of mushroom.
- You can use black or red kidney beans instead of pinto beans.
- You can use prepared taco sauce instead of fajita sauce.
Yield 2 servings. Recipe by Linda Gassenheimer
2 teaspoons olive oil
1 cup sliced red onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced mushrooms
1 cup rinsed and drained pinto beans
Salt and freshly ground black pepper
4 8-inch whole wheat tortillas lite
4 tablespoons prepared fajita sauce
1 cup sliced avocado
3 tablespoons reduced-fat sour cream
1/2 cup chopped cilantro
Heat oil in a large nonstick skillet over medium-high heat. Add the onions and saute for 2 minutes. Add red and yellow bell peppers and continue to saute for 5 minutes, stirring while they saute. Add the mushrooms and continue to saute for 2 minutes. Add the beans and cook for 2 minutes to warm the beans. Add the prepared fajita sauce and toss to combine all ingredients. Remove from heat.
To warm tortillas, place them on a plate, cover with a slightly damp paper towel and place in microwave for 30 seconds. Remove and wrap in a napkin or foil to stay warm.
To serve, place vegetables with beans and sauce in a bowl. Add avocado to another bowl. Add sour cream and cilantro to separate bowls. Set the bowls and wrapped tortillas on the table for each person to fill their own.
Per serving: 511 calories (40% from fat), 22.6 g fat (5.3 g saturated, 9.8 g monounsaturated), 9 mg cholesterol, 15.3 g protein, 69 g carbohydrates, 19.1 g fiber, 806 mg sodium.