Question: Who on earth would wish the weekend were over? Answer: Anyone with these portobello-zucchini fajitas on their Meatless Monday menus.
What You Need
Original recipe yields 8 servings
4 portobello mushrooms
1 small zucchini, cut lengthwise into 3 slices
1 small red onion, cut crosswise into 1/2-inch-thick slices
1 pkg. (1.4 oz.) TACO BELL® Fajita Seasoning Mix
1/3 cup water
1 Tbsp. oil
8 flour tortillas (6 inch)
1/2 cup drained canned black beans
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Place vegetables in shallow dish. Mix seasoning mix, water and oil until blended. Spoon over ingredients in dish; turn to evenly coat all ingredients. Refrigerate 15 min.
Heat grill to medium heat. Remove vegetables from seasoning mixture; discard seasoning mixture. Grill vegetates 4 to 5 min. on each side or until crisp-tender. Cut mushrooms and zucchini into thin strips; chop onions.
Top tortillas with vegetables, beans and cheese; roll up. Serve topped with salsa.
Serve with a bowl of seasonal fresh fruit for dessert.
These seasoned vegetables can be refrigerated up to 24 hours before grilling as directed.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.