You won’t want to miss this roasted mushroom fajitas recipe! The vegetables are roasted to bring out their full flavor and are best when served slightly crunchy.
1 T. olive oil
2 c. button mushrooms
2 c. portobello mushrooms, sliced
1 red bell pepper, sliced
1 small zucchini, sliced thin
1 T. minced garlic
1 tsp. cumin
1 T. fresh oregano or 1 tsp. dried
1 T. lime juice
1/2 tsp. brown sugar
1 1/2 c. piquante sauce
4 oz. shredded, reduced-fat cheddar cheese
Sour cream as desired
Preheat oven to 400 degrees. Spread mushrooms, zucchini and peppers on foil-lined cookie sheet. Stir garlic into oil, brush over vegetables. Sprinkle vegetables with cumin. Bake, uncovered, for 15 minutes. Add oregano, lime juice and brown sugar to piquante sauce. Pour over roasted vegetables, stirring to coat. Return to oven until sauce is warm. Spoon mixture into tortilla, top with cheese and sour cream, if desired. Tip: Spread a thin layer of soft goat cheese with herbs inside tortilla before stuffing for great taste. Serves 4.
Nutritional Information Per Serving: Calories: 381; Fat: 11g; Protein: 17g; Carbohydrates: 55g; Fiber: 6g; Sodium: 900mg.