Portabella And Asparagus Fajitas Food

PORTOBELLO FAJITAS

Steps:

• For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl.
• For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.
• Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.

PORTABELLA MUSHROOM FAJITAS

Steps:

• In 10-inch nonstick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
• Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.

GRILLED PORTABELLA MUSHROOMS AND VEGGIE FAJITAS

Steps:

• In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine.
• Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade.
• Set the vegetables aside and allow them to marinate for 15 minutes.
• Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender.
• Transfer the grilled vegetables to a cutting board and cut them into strips.
• The tortillas can be warmed on the grill, if desired.
• Transfer the vegetables to a platter for service.
• Allow guests to build their own fajitas by filling tortillas with the grilled vegetables and top with your favorite sauce if desired.
• *Note:the vegetables can also be cooked under the broiler for 3-5 minutes per side or until tender.

PORTABELLA MUSHROOM FAJITAS

Steps:

• Spray large skillet with olive oil cooking spray.
• Over medium-high heat cook mushrooms, bell peppers, onion, garlic, cumin, chili powder, crushed red pepper and salt, 4-6 minutes, stirring frequently.
• Sprinkle with cilantro and lime juice.
• Cook an additional 2-3 minutes.
• Spoon approximately 1/2 cup mushroom mixture onto each warm tortilla and roll up.
• Serve with sour cream and salsa.

PORTABELLA MUSHROOM FAJITAS

Steps:

• In pan over medium-high heat, sauté onion and yellow bell pepper in olive oil until onion has lightly caramelized. Transfer sautéed vegetables to bowl.
• Place mushrooms in same pan and cook until tender. Drain liquid from pan and add mushrooms to bowl.
• Toss vegetables with fajita seasoning mix.
• To assemble fajitas, warm flour tortillas. Place mixed salad greens over each tortilla, then mound portobello mixture over greens. Top with chopped tomatoes. Spoon nonfat sour cream and salsa over stuffing before rolling each tortilla closed. Cut in half on diagonal.