Grilled Portobello-Zucchini Fajitas

• 4 portobello mushrooms
• 1 small zucchini, cut lengthwise into 3 slices
• 1 small red onion, cut crosswise into 1/2-inch-thick slices
• 1 pkg. (1.4 oz.) TACO BELL Fajita Seasoning Mix
• 1/3 cup water
• 1 Tbsp. oil
• 8 flour tortillas (6 inch)
• 1/2 cup drained canned black beans
• 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 1/2 cup TACO BELL Thick & Chunky Salsa

1. Place vegetables in shallow dish.
2. Mix seasoning mix, water and oil until blended.
3. Spoon over ingredients in dish; turn to evenly coat all ingredients.
4. Refrigerate 15 min.
5. Heat grill to medium heat.
6. Remove vegetables from seasoning mixture; discard seasoning mixture.
7. Grill vegetates 4 to 5 min.
8. on each side or until crisp-tender.
9. Cut mushrooms and zucchini into thin strips; chop onions.
10. Top tortillas with vegetables, beans and cheese; roll up.
11. Serve topped with salsa.

portobello mushrooms, zucchini, red onion, taco, water, oil, flour tortillas, black beans, four cheese, taco

Taken from www.kraftrecipes.com/recipes/grilled-portobello-zucchini-fajitas-180802.aspx (may not work)