Makes 4 servings
1 tbsp. canola oil
1 clove garlic, finely chopped
1 tsp. cumin
½ tsp. salt
¾ lb. fresh portabella mushrooms, thinly sliced (6 cups)
2 cups frozen stir-fry bell peppers and onions (16 oz.) bag
¼ cup chopped fresh cilantro or parsley
2 tbsp. lime juice
6 fat-free flour tortillas (preferably whole wheat)
Salsa, if desired
1. Heat oil, garlic, cumin and salt in nonstick skillet over medium-high heat. Cook mushrooms and bell pepper mixture in oil 5-7 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro or parsley and lime juice.
2. Spoon about ½ cup mushroom mixture onto each tortilla; roll up. Serve with salsa.
230 calories, 6g fat, 0.7g sat fat, 39g carbohydrate, 9.6g protein, 8.5g fiber