Veggie Fajitas With Pineapple Salsa and Fresh Guacamole

By Jennifer Iserloh

The parsley here packs a punch of vitamin K, which is responsible for blood clotting.

Yield: 4 servings


1 cup fresh pineapple cubes
¼ cup packed parsley leaves
juice of one lime
2 ripe avocados
¼ tsp ground cumin
1/8 tsp salt

1 green pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
2 Portobello mushrooms, black gills removed
2 Tbsp extra virgin olive oil
8 small 6-inch soft 100% whole wheat tortillas


Prepare pineapple salsa. Place pineapple, parsley and lime juice in a small bowl. Take 2 of the green pepper strips and chop. Add them to bowl and combine. Set aside. Place avocados in medium bowl. Add cumin and salt, and mash with a fork. Set aside.

Heat grill over high heat. Place remaining green pepper, red pepper and mushrooms in a medium bowl. Drizzle with oil. Transfer them to the grill and cook 3 to 4 minutes, turning often until peppers and mushrooms are soft. Slice mushrooms and place in the bowl with peppers. 

Place tortillas on grill for 1 minute, turning often so they don’t burn. Distribute mushroom and pepper slices between tortillas and top with pineapple salsa and the guacamole. Serve immediately.

Nutrition facts (per serving): calories 260, fat 13 g (sat. fat 1.8 g), cholesterol 0 mg, protein 5 g, carbohydrates 32 g, sodium 348 mg

Published April 2012

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