The meaty texture of portobello mushrooms makes this a great vegetarian dish. Use dairy-free sour cream or plain tofu yogurt for a vegan version. When weather allows, the fajitas can be prepared on an outdoor grill.
2 tsp. olive oil
1/2 large red onion, sliced
1 yellow bell pepper, thinly sliced
2 portobello mushrooms, sliced into thin strips
2 tbsp. prepared fajita seasoning mix
8 flour tortillas
3 cups mixed salad greens
2 large tomatoes, chopped
1/4 cup fat-free sour cream
1/3 cup prepared salsa
1. In a large skillet, heat oil over medium-high heat. Add onion and bell pepper and cook until onion has lightly caramelized. Transfer vegetables to a bowl.
2. In the same pan, cook mushrooms until tender. Drain liquid from pan and add mushrooms to bowl. Toss vegetables with fajita seasoning mix.
3. Warm flour tortillas. Place mixed salad greens over each tortilla, then mound portobello mixture over greens. Top with chopped tomatoes. Spoon sour cream and salsa over stuffing before rolling each tortilla closed. Cut in half on diagonal.