Triple Mushroom and Rice Fajitas

If you can't find all three varieties of mushrooms in your grocery store, use any combination of available mushrooms, including crimini and button, in these meatless fajitas.

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  • Makes: 4 servings
  • Start to Finish: 1 hr

Triple Mushroom and Rice Fajitas

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Directions

  1. Cook brown rice according to package directions, except omit any salt.
  2. Meanwhile, for marinade, in a large plastic bag set in a deep bowl combine the water, lime juice, olive oil or cooking oil, garlic, cumin, oregano, and salt. Add mushrooms, pepper strips, and green onions. Seal the bag; turn bag to coat vegetables. Marinate at room temperature for 15 to 30 minutes.
  3. Wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes to soften.
  4. For filling, in a large nonstick skillet cook undrained mushroom mixture over medium-high heat for 6 to 8 minutes or until sweet pepper is tender and all but about 2 tablespoons of the liquid has evaporated, stirring occasionally. Stir in brown rice and almonds; heat through.
  5. To serve, spoon mushroom-rice mixture onto tortillas; roll up. If desired, tie a green onion top around each tortilla and garnish with cilantro. If desired, serve with Bibb lettuce, lime wedges, and cherry tomatoes. Makes 4 servings.
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Nutrition Facts (Triple Mushroom and Rice Fajitas)

  • Per serving:
  • 331 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 380 mg sodium ,
  • 55 g carb. ,
  • 4 g fiber ,
  • 9 g pro.
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