6 servings | Total Time: 30 minutes
-
For the filling
- 1 lb King Blue Oyster mushrooms (rinsed, tough stems removed, sliced into 1/4 inch thick strips)
- 1 small yellow onion (peel off outer layer, halve the onion and slice thinly)
- 1 red or green bell pepper (rinse pepper under water and dry, remove stem and seeds/membrane, slice pepper lengthwise into 1/4 inch strips)
- 2 cloves garlic (peel off paper outer layer, use a knife to mince garlic finely)
- 2 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp black pepper
-
For Serving:
- (6) 10-inch whole wheat tortillas
- (1) 15 oz can black beans
- 2 cups cooked brown rice
- 1 cup salsa
- 1 cup guacamole
- 1 cup shredded Mexican cheese blend (optional)
-
Step 1
Prepare mushrooms, onion, bell pepper and garlic as indicated above.
-
Step 2
In a large 12-inch skillet over medium-high heat, add 2 tbsp olive oil. Once oil is shimmering, add sliced mushrooms in an even layer. Cook for 2-3 minutes without stirring. Then stir and cook another 2-3 minutes until mushrooms are browned.
-
Step 3
Push mushrooms to one side of skillet. On empty side, add onions and bell pepper. Cook for 2 minutes, stirring frequently.
-
Step 4
Add garlic and stir everything together. Cook for another 3-5 minutes until vegetables are tender but still crisp.
-
Step 5
Add chili powder, cumin, oregano, salt and pepper. Stir to coat vegetables evenly with spices. Cook for 1-2 minutes more.
-
Step 6
Remove skillet from heat.
-
Step 7
Warm tortillas in microwave for 15-20 seconds each.
-
Step 8
Assembly each fajita by placing a portion of mushroom mixture, beans, rice, salsa, guacamole and cheese (if using) into center of tortilla.
-
Step 9
Fold bottom of tortilla over filling, then fold in sides and continue rolling tightly.
Per single serving
- Calories: 380
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 480mg
- Carbohydrates: 57g
- Fiber: 10g
- Sugars: 5g
- Protein: 12g