'Bella Asada Fajitas

I've said it before, and I'll say it many thousands of times in the future - "I love Mexican food!" There's just something about cumin, and lime, and avocados. AVOCADOS!!! This recipe caught my attention immediately, and it gets two thumbs up, four stars, and A+! Shall I continue?!?!?

This gem is from hungry-girl.com

Bella Asada Fajitas

PER SERVING (1/2 of recipe, 3 fajitas): 275 calories, 8g fat, 312mg sodium, 47g carbs, 8.5g fiber, 7.5g sugars, 7g protein -- PointsPlus® value 7*

1 tsp. olive oil
2 large portabella mushroom caps, sliced
3/4 cup sliced bell peppers (red, yellow, and/or green)
3/4 cup sliced onion
1/4 tsp. garlic powder
1/4 tsp. salt, divided
1/8 tsp. chili powder, or more to taste
1/8 tsp. cumin
Dash black pepper
1/2 cup chopped tomatoes
1/4 cup roughly mashed avocado
2 tbsp. chopped fresh cilantro
1/2 tbsp. lime juice
Six 6-inch corn tortillas

Directions:
Drizzle a large skillet with oil and bring to medium-high heat on the stove. Add sliced mushrooms, bell peppers, and onion, and sprinkle with garlic powder, 1/8 tsp. salt, chili powder, cumin, and black pepper. Stirring occasionally, cook for 6 minutes, or until veggies are tender. Set aside.

In a small bowl, combine tomatoes, avocado, cilantro, lime juice, and remaining 1/8 tsp. salt. If you like, season to taste with chili powder. Mix well and set aside.

Place tortillas on a microwave-safe plate, and warm slightly in the microwave. Top each tortilla with about 1/2 cup fajita veggies and a spoonful of the tomato-avocado mixture. Fold and chew!

MAKES 2 SERVINGS