Register for the Weight Loss Detox: May 6 - 26, 2024
Join Dr. Fuhrman for three weeks that will change your life – forever.

Browse Recipes

Search Recipes
My Recipe Box
My Grocery List
Submit a Recipe

Portobello Veggie Fajitas

By: Karlin Hicks


by 18 members

G - BOMBS

Category: Burgers, Pizza, Wraps and Chips

Tag:  Athletic/Higher caloric

A staple of Tex-Mex cuisine, fajitas consist of ingredients that are thinly sliced and then piled onto a tortilla. These feature lots of mushrooms along with peppers, yellow squash and onions.

 Print Recipe
  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (11)
4

Ingredients

 Add to Grocery List
4 portobello mushroom caps, cut into strips
2 green bell peppers, cut into strips
2 small yellow squash, cut into strips
1 medium onion, chopped
1/2 Serrano chili, seeded, minced
1 garlic clove, chopped
1 tablespoon chili powder, or to taste
1 teaspoon cumin
1 cup cooked beans, any type or canned low-sodium or no-salt-added beans, drained
3 tablespoons chopped fresh cilantro
2 tablespoons raw pumpkin seeds, lightly toasted
4 large (100% whole grain) flour tortillas
1/2 cup low sodium salsa or Dr. Fuhrman's Mexican Mole Sauce
1 ripe avocado, peeled and sliced

Instructions:

Combine mushrooms, green peppers, squash, onion, Serrano chili, garlic, chili powder and cumin. Heat 2 tablespoons of water in a skillet and water saute vegetable mixture until tender, about 5 minutes, adding extra water as needed to prevent sticking. Add beans and cook until heated through. Stir in cilantro and toasted pumpkin seeds.

Serve on warmed tortillas topped with salsa or Mexican Mole Sauce and sliced avocado.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 385
Protein 19 g
Carbohydrates 57 g
Sugars 11 g
Total Fat 12.4 g
Saturated Fat 1.9 g
Cholesterol 0 mg
Sodium 203 mg
Fiber 16.9 g
Beta-Carotene 702 ug
Vitamin C 74 mg
Calcium 111 mg
Iron 5.7 mg
Folate 182 ug
Magnesium 86 mg
Potassium 1686 mg
Zinc 2.7 mg
Selenium 42.2 ug

My Rating: 
(click on a star to select your rating)

mrty

07/04/2011 12:21 PM

Rated this recipe:

These fajitas are just delicious. I have made
this dish twice since I received the recipe.
I used red bell peppers both times but used
zucchini instead of yellow squash one time.
I threw in an entire can of pinto beans. I served
open face on sprouted corn tortillas.
The recipe is very flexible.
Reply
This comment was last edited on 07/04/2011 12:24 PM

barbaraz

07/10/2011 04:25 PM

Rated this recipe:

I loved this recipe, too! I followed the recipe except for 1 change -- used one red and one green pepper. Made fresh salsa with 2 small chopped tomatoes, juice of 1/2 lime, about 1/4 of a jalapeno pepper (woo-hoo), and sliced the tops of one bunch of scallions instead of onion. Yummy on a whole grain tortilla warmed, as in the directions! Can't wait to have the leftovers tonight.
Reply

shirleyeat

02/29/2012 12:47 PM

Rated this recipe:

Delicious! I served them in corn tortillas. Excellent!
Reply

Michelle123

02/10/2013 09:04 PM

Rated this recipe:

Great flavor, but too much liquid in the sauce, any suggestions?
Reply

micchia

03/05/2013 07:47 PM

Rated this recipe:

Delicious and easy. I also used one red and one green pepper. I sliced an avocado and added it on top of the cooked veggies inside of the fajita along with some hummus. Yum!
Reply
This comment was last edited on 03/05/2013 07:49 PM

Jean-Marc

02/21/2014 05:17 PM

Rated this recipe: (no rating)

I made the dish but served it on a bed of kale instead of the tortillas. It is an excellent dish.
Reply

mrty

08/21/2014 11:35 AM

Rated this recipe:

We enjoy this recipe too. I find that it is sweeter with yellow squash and use red peppers. i add more vegetable than the recipe calls for and add an entire can of Eden pinto beans.

To the question about too much liquid, I just cook it down. The Eden brand beans do not have salt and I think the liquid adds flavor and there is no need to add salsa.
Reply

dreamsdo

08/24/2014 07:39 PM

Rated this recipe: (no rating)

Try adding zucchini cut length wise. It is soooo yum! I also add a little cumin and do it without the beans in the fajitas and put them on the side.
Reply

Joyce

09/02/2014 10:37 PM

Rated this recipe: (no rating)

Good recipe. Try adding fresh dill too, sprinkled over salsa/avacado, or mix in while cooking other ingredients. Perks it up a bit.
Reply

TulipBenjamin

09/04/2019 07:26 PM

Rated this recipe:

Prep: approx 45 min. My husband says best fajita ever! So good!

Reply

Johncgandy

04/23/2024 05:32 PM

Rated this recipe:

These are excellent!  Tastes like and expensive Mexican Restaurant.  They are messy, so may need some extra napkins!

Reply