Portabella Mushroom Fajitas

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. 

Per serving: 
230 calories, 6g fat, 0.7g sat fat, 39g carbohydrate, 9.6g protein, 8.5g fiber