Portobello Veggie Fajitas

• 4 portobello mushroom caps, cut into strips
• 2 green bell peppers, cut into strips
• 2 small yellow squash, cut into strips
• 1 medium white onion, chopped
• 1 garlic clove, chopped
• 1 tablespoon chili powder, or to taste
• 1 cup cooked beans, any type or canned low sodium or no salt added
• 2 tablespoons pine nuts, lightly toasted
• 2 large whole grain tortillas
• low sodium salsa

1. Combine mushrooms, green peppers, squash, onion, garlic and chili powder. Heat 2 tablespoons water in a skillet and water saute veggies until tender, about 5 minutes, adding extra water if needed to prevent sticking. Add beans and cook until heated through. Stir in toasted pine nuts.
2. Serve on warmed tortillas topped with salsa.

portobello mushroom caps, green bell peppers, yellow squash, white onion, garlic, chili powder, beans, pine nuts, grain tortillas, salsa

Taken from www.epicurious.com/recipes/member/views/portobello-veggie-fajitas-50169235 (may not work)