SW/Tex-Mex -- Fajitas

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Garden Veggie Fajitas

Triple Mushroom Fajitas

 

 

* Exported from MasterCook *

 

Garden Veggie Fajitas

 

Recipe By :Morningstar Farms

Serving Size : 8 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

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1 package Morningstar Farms Garden Vege Patties

1/2 package fajita seasoning mix

1 teaspoon vegetable oil

1 medium onion -- slivered

1 green bell pepper -- sliced

1 red bell pepper -- sliced

1/2 fresh lime

8 flour tortillas

2 cups lettuce -- shredded

1/2 cup salsa

1/2 cup sour cream

 

Defrost Garden Vege Patties and cut into 3/8-inch strips. Sprinkle with

seasoning mix. Heat large skillet until very hot. Add oil. Saute onion and

peppers in oil until tender. Add Garden Vege strips and cover until strips are

heated. Squeeze lime juice over hot mixture Place 2 ounces of mixture on each

flour tortilla. Top with lettuce, salsa, and sour cream.

 

 

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Per serving: 290 Calories (kcal); 9g Total Fat; (27% calories from fat); 8g

Protein; 45g Carbohydrate; 6mg Cholesterol; 424mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Triple Mushroom Fajitas

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Mexican/Southwestern Rice

 

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup brown or white rice

1/4 cup water

2 tablespoons lime juice

1 tablespoon olive oil

2 cloves garlic -- minced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon salt

3 ounces fresh portobello mushrooms, stemmed -- thinly sliced

3 ounces fresh shitake mushrooms, stemmed -- thinly sliced

3 ounces fresh chanterelle or oyster mushrooms -- thinly sliced

1 medium green or red bell pepper -- cut into thin strips

4 green onions, cut into -- 1 1/2 " pieces

8 7-8-inch flour tortillas

1/4 cup slivered almonds, toasted (optional)

green onion tops (optional)

fresh cilantro (optional)

 

Cook rice according to package directions omitting any salt.

Meanwhile, for marinade, in a large plastic bag set in a deep bowl, combine

the water, lime juice olive oil, garlic, cumin, oregano, and salt. Add

mushrooms, pepper strips, and green onions. Seal the bag; turn bag to coat

vegetables. Marinate at room temperature for 20-30 minutes.

Wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes to

warm and soften.

For filling, in a large nonstick skillet, cook undrained mushroom mixture

over medium-high heat for 6-8 minutes or until peppers are tender and all but

about 2 tablespoons of the liquid has evaporated, stirring occasionally. Stir

in rice and almonds and heat through.

To serve, spoon mushroom-rice mixture onto tortillas; roll up. If desired,

tie a green onion top around each tortilla and garnish with cilantro. If

desired, serve with lettuce, lime wedges, and/or cherry tomatoes.

 

 

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Per serving: 504 Calories (kcal); 14g Total Fat; (24% calories from fat); 13g

Protein; 81g Carbohydrate; 0mg Cholesterol; 823mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0