Seared Portobello Fajitas

Sometimes the simplest of ingredients come together for the best combination of flavors, as they did in the "Seared Portobello Fajitas" (page 125). Strips of portobello are quickly cooked over medium high heat with onion, chili pepper, and spinach, seasoned with cumin and oregano, and wrapped into warm flour tortillas. Add salsa and Green-Green Guacamole, and you're there! This was a quick meal to put together, on the table in less than 30 minutes. To keep this within the McDougall guidelines, I omitted the oil when sautéing the vegetables, and used whole grain tortillas (the Ezekiel brand of tortillas are wonderful!). I took a picture of the mixture before wrapping it up to show all the vibrant colors.