Portabella Mushroom Fajitas

 

1

tablespoon vegetable oil

1

clove garlic, finely chopped

1

teaspoon ground cumin

1/2

teaspoon salt

12

oz fresh baby portabella or crimini mushrooms, thinly sliced (6 cups)

2

cups frozen bell pepper and onion stir-fry (from 1-lb bag)

1/4

cup chopped fresh cilantro

2

tablespoons lime juice

6

flour tortillas (8 to 10 inch)

Guacamole or sour cream, if desired

Chunky-style salsa, if desired

• 1 In 10-inch nonstick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
• 2 Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.