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Veggie Fajitas by


• 12 corn tortillas
• 1 small red onion, peeled and thinly sliced
• 1 medium red bell pepper, seeded and julienned
• 1 batch Grilled Portobello Mushrooms (recipe follows), cut into ¾-inch-wide strips
• ½ teaspoon ground cumin
• 1 jalapeño pepper, seeded and diced small
• 3 cloves garlic, peeled and minced
• ¼ cup chopped cilantro
• 2 tablespoons fresh lime juice
• ½ teaspoon salt, or to taste
• Not-So-Fat Guacamole (recipe follows)
• Tofu Sour Cream (recipe follows)
• Fresh Tomato Salsa (recipe follows)


Wrap the tortillas in aluminum foil and place in a 350°F oven while you prepare the remaining ingredients.

Sauté the onion and red pepper in a large skillet over high heat for 5 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the grilled mushroom strips, cumin, jalapeño pepper, garlic, cilantro, lime juice, and salt and cook for another minute. Remove from the heat.

Serve the fajita mixture with the warmed tortillas, guacamole, tofu sour cream, and

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