'Bella Asada Fajitas

2011 Hungry Girl. All Rights Reserved.
Show: Hungry Girl Episode: More Surprises, Shockers and Swaps
TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

  • 1 teaspoon olive oil
  • 2 large portabella mushroom caps, sliced
  • 3/4 cup sliced bell peppers
  • 3/4 cup sliced onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • Dash black pepper
  • 1/2 cup chopped tomatoes
  • 1/4 cup roughly mashed avocado
  • 2 tablespoons chopped fresh cilantro
  • 1/2 tablespoon lime juice
  • 6 (6-inch) corn tortillas
  • Fat-free sour cream or plain fat-free Greek yogurt, for optional topping
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Directions

Drizzle a large skillet with oil and bring it to medium-high heat on the stove. Add sliced mushrooms, bell peppers, and onion, and sprinkle with garlic powder, 1/8 teaspoon of salt, chili powder, cumin, and black pepper. Stirring occasionally, cook until veggies are tender, about 6 minutes. Set aside.

In a small bowl, combine tomatoes, avocado, cilantro, lime juice, and remaining 1/8 teaspoon of salt. If you like, season with additional chili powder, to taste. Mix well and set aside.

Place tortillas on a microwave-safe plate, and microwave for 25 seconds, or until slightly warm. Top each tortilla with about 1/2 cup of fajita veggies and a spoonful of the tomato-avocado mixture. If you like, add a spoonful of sour cream or yogurt as well.

Fold and chew!

PER SERVING (1/2 of recipe, 3 fajitas): 275 calories, 8g fat, 312mg sodium, 47g carbs, 8.5g fiber, 7.5g sugars, 7g protein
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