Wednesday, June 9, 2010
'Bella Asada (Veggie) Fajitas
Can I just tell you how excited I was to find this recipe on Hungry Girl...it's a delicious vegetarian fajita!
So many great things about this recipe:
1. It's low fat and low in WW points
2. It's easy and quick to make.
3. It tastes great!
And #4...it's gluten free and casein free!
I have a good friend who has 2 beautiful daughter. Her oldest daughter has autism and my friend has her on a gluten free/ casein free diet. The younger daughter will also be following the diet once she starts on solids and because of this my friend and her husband need to try to follow it as well. However, it can be so challenging... gluten and casein are in virtually everything!!
So, I was so happy to be able to post something that they could make too. I've added a GF/CF tab in my blog and hope to add more recipes in the future.
Look at all those beautiful veggies!
These corn tortillas from Trader Joe's are great. Only three ingredients (corn, lime and water) and no preservatives!
I added a little bit of shredded extra-sharp cheddar cheese to my kid's fajitas. They weren't totally thrilled about a veggie only dinner.
Makes 2 servings
1 tsp. olive oil
2 large portabella mushroom caps, sliced
3/4 cup sliced bell peppers (red, yellow, and/or green)
3/4 cup sliced onion
1/4 tsp. garlic powder
1/4 tsp. salt, divided
1/8 tsp. chili powder, or more to taste
1/8 tsp. cumin
Dash black pepper
1/2 cup chopped tomatoes
1/4 cup roughly mashed avocado
2 tbsp. chopped fresh cilantro
1/2 tbsp. lime juice
Six 6-inch corn tortillas
Drizzle a large skillet with oil and bring to medium-high heat on the stove. Add sliced mushrooms, bell peppers, and onion, and sprinkle with garlic powder, 1/8 tsp. salt, chili powder, cumin, and black pepper. Stirring occasionally, cook for 6 minutes, or until veggies are tender. Set aside.
In a small bowl, combine tomatoes, avocado, cilantro, lime juice, and remaining 1/8 tsp. salt. If you like, season to taste with chili powder. Mix well and set aside.
Place tortillas on a microwave-safe plate, and warm slightly in the microwave. Top each tortilla with about 1/2 cup fajita veggies and a spoonful of the tomato-avocado mixture. Fold and chew!
WW POINTS: 5 (3 fajitas, half the recipe)
Source: Hungry Girl