Grilled vegetable fajitas

Prep 15 min
Total 25 min
Makes 4 Servings

12

Ingredients

4
portobello mushrooms, gills scraped out
2
red bell peppers, cut in half lengthwise
4 tsp
1/4 tsp
8
small flour tortillas
2 tbsp
Chipotle Tabasco sauce

Instructions

  • Preheat barbecue to medium.
  • Brush vegetables with oil. Season with salt and pepper. Oil grill, then barbecue vegetables, with lid closed, until tender, 5 to 6 min per side. Transfer to a cutting board. Slice into strips. Grill tortillas until grill marks are visible, about 30 sec.
  • Drizzle vegetables with Tabasco and serve on warm tortillas with Tomato guacamole.

Click here for nine more ways to add mushrooms to dinner.

Nutrition

Calories 243, Protein 7 g, Carbohydrates 37 g, Fat 9 g, Fibre 4 g, Sodium 615 mg.

Wine Pairings

GRILLED MUSHROOMS AND VEGGIES | bright berry
A delicious bottle of the exotic zweigelt varietal always deserves attention. Blackberries and cherries explode on the tongue, creating a uniquely Austrian taste that has terrific synergy with the mildly spiced vegetable fajitas.
Zvy-Gelt, Austria, $17.

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