VT-Fajita Wraps with Salsa Verde

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* Exported from MasterCook *

 

Fajita Wraps with Salsa Verde

 

Recipe By :Vegetarian Times, October 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

--Salsa Verde--

8 tomatillos -- papery husks removed

1 small onion -- quartered

1/2 teaspoon coarse salt

1 small ripe avocado

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4 teaspoons vegetable oil

4 portobello mushrooms -- (1 lb.) stemmed & thinly sliced

1 large onion -- halved and thinly sliced

2 fresh poblano chile -- seeded & cut into very thin

strips

1 teaspoon coarse salt

12 corn tortillas -- (8-in) 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 pureed.

 

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 teaspoons oil. Add

mushrooms, cover and cook, stirring occasionally, until browned and softened,

about 5 minutes. Transfer to plate.

 

In same skillet, heat remaining 2 teaspoons oil over medium heat. Ad onion and

chilies 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.

 

Per fajita with 1T Salsa Verde: 106 cal; 3g prot; 5g total fat; 15g carb; 0

chol; 298mg sod; 3g fiber

 

 

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Per Serving (excluding unknown items): 381 Calories; 16g Fat (34.1% calories

from fat); 10g Protein; 57g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

841mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Vegetable; 0 Fruit; 3 Fat.

 

Serving Ideas : Serve 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.

 

NOTES : Poblano chilies 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 oven for about 10 minutes.

Nutr. Assoc. : 0 0 0 0 2108 0 0 0 0 4532 0 0