Monday, January 3, 2011

Tightening Up.

If none of your New Years resolutions involve eating better / working out more / losing weight then poop on you. Mine, however, do involve eating better and working out more. I am not trying to lose weight per say, but more. . .tighten up I guess (Think Katherine Heigl-style in Kocked Up. See below.)

So! To start off 2011 right, I decided to make portobello mushroom fajitas for dinner last night. The meatiness of the portobellos tricks you into thinking you're downing a fatty burrito, when, in fact (according to Cooking Light), this recipe is less than 450 calories.

Yield: 4 servings (serving size: 3 fajitas)


  • 1 tablespoon olive oil
  • 4 cups (1/2-inch-thick) slices portobello mushrooms (about 8 ounces)
  • 1 cup vertically sliced red onion
  • 1 cup (1/4-inch-thick) green bell pepper strips
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 serrano chile, minced
  • 12 (6-inch) flour tortillas
  • 1 cup (4 ounces) crumbled queso fresco (I used shredded monterey jack)
  • 3/4 cup salsa verde


Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until almost tender. Add onion, bell pepper, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro, lime juice, salt, black pepper, and chile.

Warm tortillas according to package directions. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese and 1 tablespoon salsa. Roll up.



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