'Bella Asada Fajitas

Total Time:
20 min
10 min
10 min

2 servings

  • 1 teaspoon olive oil
  • 2 large portabella mushroom caps, sliced
  • 3/4 cup sliced bell peppers
  • 3/4 cup sliced onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • Dash black pepper
  • 1/2 cup chopped tomatoes
  • 1/4 cup roughly mashed avocado
  • 2 tablespoons chopped fresh cilantro
  • 1/2 tablespoon lime juice
  • 6 (6-inch) corn tortillas
  • Fat-free sour cream or plain fat-free Greek yogurt, for optional topping
  • Drizzle a large skillet with oil and bring it to medium-high heat on the stove. Add sliced mushrooms, bell peppers, and onion, and sprinkle with garlic powder, 1/8 teaspoon of salt, chili powder, cumin, and black pepper. Stirring occasionally, cook until veggies are tender, about 6 minutes. Set aside.

  • In a small bowl, combine tomatoes, avocado, cilantro, lime juice, and remaining 1/8 teaspoon of salt. If you like, season with additional chili powder, to taste. Mix well and set aside.

  • Place tortillas on a microwave-safe plate, and microwave for 25 seconds, or until slightly warm. Top each tortilla with about 1/2 cup of fajita veggies and a spoonful of the tomato-avocado mixture. If you like, add a spoonful of sour cream or yogurt as well.

  • Fold and chew!

  • PER SERVING (1/2 of recipe, 3 fajitas): 275 calories, 8g fat, 312mg sodium, 47g carbs, 8.5g fiber, 7.5g sugars, 7g protein

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