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.
Helpful Hints:
- 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.
Mushroom Fajitas
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.
