Vegetable Fajita Wraps With Salsa Verde

Recipe Ingredients

		Salsa Verde
8		Tomatillos - papery husks removed
1		Onion - quartered (small)
1		Ripe avocado - peeled, pitted (small)
		Fajitas
4 teaspoons	20ml	Vegetable oil - divided
4		Portobello mushrooms - (1 lb) - stemmed, and
		Thinly sliced
1		Onion - halved, and (large)
		Thinly sliced
2		Fresh poblano chilies - seeded, and
		Cut into very fine strips
12		Corn tortillas - (8" dia) - warmed

Recipe Instructions

Make Salsa Verde: In small saucepan, combine tomatillos and enough cold water to cover. Bring to a boil over high heat, reduce heat to low and simmer 5 minutes. Drain, rinse under cold running water until cool, then drain again. Transfer to food processor along with onion and 1/2 teaspoon salt. Process until pureed.

In medium serving bowl, mash avocado with fork. Stir in tomatillo mixture until blended. Set salsa aside.

In large castuiron skillet, heat 2 teaspoons oil over medium heat. Add mushrooms, cover and cook, stirring occasionally, until browned and softened, about 5 to 8 minutes. Transfer to plate.

In same pan, heat remaining 2 teaspoons oil over medium heat. Add onion and chilies and cook, stirring often, until lightly caramelized and crisputender, about 10 minutes. Add mushrooms to pan with onions; add 1 teaspoon salt and heat through.

Place warmed tortillas on serving plate. Place skillet on a heatuproof trivet and let each diner assemble his or her own fajitas. Pass Salsa Verde separately to spoon on top.

This recipe yields 6 servings.

Per Serving: 242 Cal; 6g Prot; 9g Total Fat (1 Sat. Fat); 39g Carb.; 0mg Chol; 105mg Sod.; 6g Fiber.

Source:
Vegetarian Times, October 2001

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