30 minutes or fewer
Poblano chiles add zip and portobello mushrooms lend substance to this Mexican-style favorite. To warm tortillas, wrap tortilla stack in foil and heat in a 300F over for about 10 minutes. Meal Plan: Serves these fajita wraps with a black bean salad made with rinsed, drained canned black beans, diced green bell pepper, chopped fresh cilantro and a low-fat vinaigrette dressing. To speed preparation, cook mushrooms while tomatillos simmer.
- 8 tomatillos, papery husks removed
- 1 small onion, quartered
- 1/2 tsp. coarse salt
- 1 ripe, small avocado, halved, pitted and peeled
- 4 tsp. vegetable oil
- 4 portobello mushrooms (1 lb.), stemmed and thinly sliced
- 1 large onion, halved and thinly sliced
- 2 fresh poblano chiles, seeded and cut into very thin strips
- 1 tsp. coarse salt
- 12 8-inch corn tortillas, warmed
Salsa Verde: In small saucepan, combine tomatillos and cold water to cover. Bring to a boil over high heat, reduce heat to low and simmer 5 minutes. Drain, rinse under cold running water until cool, then drain again. Transfer to food processor along with onion and salt. Process until puréed.
In medium serving bowl, mash avocado with fork. Stir in tomatillo mixture until blended. Set Salsa Verde aside.
In large cast-iron skillet over medium heat, heat 2 tsp. oil. Add mushrooms, cover and cook, stirring occasionally, until browned and softened, about 5 minutes. Transfer to plate.
In same skillet, heat remaining 2 tsp. oil over medium heat. Add onion and chiles and cook, stirring often, until lightly caramelized and crisp-tender, about 10 minutes. Season with salt. Return mushrooms to skillet and heat through.
Place warmed tortillas on serving plate. Place skillet on a trivet and let each diner assemble his or her own fajitas. Pass Salsa Verde separately to spoon on top.
- Calories: 106
- Carbohydrate Content: 15 g
- Fat Content: 5 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Sodium Content: 298 mg