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- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 medium portobello mushrooms
- 1 red and/or yellow sweet pepper, quartered
- 8 6 - 7 inches flour tortillas (soft taco or fajita size)
- 2 medium avocados, halved, seeded, and peeled
- 1/4 cup light mayonnaise
- 1 teaspoon chili powder
- Salsa Verde
- Fresh Cilantro sprigs
- Lime wedges
1. In a small bowl combine olive oil, salt, and pepper.
2. Brush the portobello mushrooms and sweet pepper with the olive oil mixture. Stack tortillas and wrap in foil.
3. For a charcoal grill, place the portobellos, pepper quarters, and foil packet on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes or until tender, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat the medium. Place portobellos, pepper quarters, and foil packet on a grill rack over heat. Cover and grill as above.)
4. Slice portobello and sweet pepper into strips. In a medium bowl, mash one of the avocados; stir in mayonnaise and chili powder. Season to taste with salt and pepper. Slice remaining avocado. Serve sweet pepper, portabello and sliced avocado on tortillas. Top with mayonnaise mixture. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 479,
- Fat, total (g) 30,
- chol. (mg) 5,
- sat. fat (g) 3,
- carb. (g) 40,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 7,
- sugar (g) 4,
- pro. (g) 10,
- vit. A (IU) 1263,
- vit. C (mg) 45,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 93,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 401,
- Potassium (mg) 835,
- calcium (mg) 182,
- iron (mg) 7,
- Percent Daily Values are based on a 2,000 calorie diet
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