Ingredients

Fajita Filling:
4 large Portobello mushroom caps, sliced into long thin strips
2 large onions, sliced into long thin strips
2 large green peppers, sliced into long thin strips
1 large red pepper, sliced into long thin strips
Combine in a shallow dish:
2 Tbsp. white wine vinegar
2 tsp. vegetable oil
2 Tbsp. finely minced cilantro
1 Tbsp. finely minced garlic
1 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. salt
1 tsp. chili powder

Cooking Instructions

Add sliced vegetables to vinegar mixture and marinate for 15 to 30 minutes. Place vegetables in a large nonstick skillet over medium-high heat for 5 minutes, or until vegetables are cooked but still slightly crisp. Drain any leftover liquid and place vegetables in a serving dish. Place vegetables on table along with the following condiments in their own small dishes: six 8-inch flour tortillas (preferably whole wheat, heated in microwave for 1 minute); reduced fat cheddar cheese salsa; low fat sour cream. Assemble fajitas by rolling 1/6 vegetable mixture and desired toppings into a tortilla.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)