Portobello Fajitas with Corn & Black Bean Mix and Baby Spinach Salad

Oncology Nutrition Recipe

Ingredients

(Servings: 12 servings)

6 lbs. Sliced Portobello’s
1 ounce cilantro - rinsed and patted dry, then chopped
1.5 ounces minced jalapeno peppers - seeded
12 ounces avocado - 2 slices per serving
24 6” flour tortillas
1/2 teaspoon organic seasoning
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 tablespoon chopped garlic
1 lb. Red Bell Pepper – Seeded and Julienned
1/2 lb. Yellow Bell Pepper – Seeded and Julienned
1 lb. yellow onion – julienned
1/4 cup olive canola oil blend 90/10
3lb Corn & Black Bean Mix (usf # 9747817) (4oz each serving)

Directions

On a flat top or tilt skillet heat the oil blend and sauté sliced Portobello’s, onions, and bell pepper mix. When the Portobello’s begin releasing their moister add the chopped garlic, organic seasoning, chili powder, oregano, and cumin. Let cook for another 2 minutes. Place the Portobello mixture into a hotel pan and sprinkle chopped cilantro over. Keep Warm.
In a large sauté pan, sauté the corn and bean mixture just to warm it through. Set aside and keep warm. Serve as a side item.
With two flour tortillas serve the 4 ounces of Portobello mixture, 4 ounces of corn & bean mix, 1/4 of an avocado (sliced), and 1 cup of baby spinach mix (1oz).

Nutritional Facts

Per Serving: Calories: 214 | Total Fat: 7.7g | Sodium: 97mg | Total Carbohydrate: 33.2g | Protein: 5.5g

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Portobello Fajitas with Corn & Black Bean Mix and Baby Spinach Salad

Ingredients

Directions

Nutritional Facts

Upcoming Classes, Programs and Events

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