Portabella-Guacamole Fajitas

Makes 4 servings.

1 teaspoon vegetable oil
2 large portabella mushrooms, about 16 ounces
1 large red bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 medium yellow onion, cut in half and thinly sliced
1 1/2 teaspoons ground cumin
Salt and pepper
1 avocado
1/2 teaspoon lemon juice
2 cloves garlic, minced
3 tablespoons freshly squeezed lime juice
4 (8-inch) low-fat or whole-wheat flour tortillas, warmed
4 teaspoons low-fat or nonfat shredded cheddar cheese
4 teaspoons salsa

Spray a large skillet with nonstick spray; add oil and heat over medium high heat until hot.
Remove gills from mushrooms and slice 1/2-inch thick. Place mushrooms, peppers and onion in skillet. Sprinkle with cumin, salt and pepper.

Cook, stirring frequently, about 7 to 10 minutes or until vegetables are cooked as desired.
Peel, pit and dice avocado. Place avocado in a bowl with flat bottom and use a fork to mash. Add lemon juice and combine; set aside.

Remove cooked vegetables from heat. Add garlic and lime juice; stir to combine.

Spread 1 tortilla with 1/4 of the avocado mixture. Spoon about 1 cup vegetable mixture down center. Sprinkle with 1 teaspoon cheese and 1 teaspoon salsa. Roll to serve.

Per serving (1 cup vegetable mixture and 1 tortilla): 316 calories (34 percent from fat), 12 g fat (2 g saturated), trace cholesterol, 43 g carbohydrates, 9 g protein, 269 mg sodium, 6 g dietary fiber