Instructions: 4 SERVINGS DAIRY-FREE

Poblano chilies add zip and portobello mushrooms lend substance to this Mexican-style favorite. To warm tortillas, wrap tortilla stack in foil and heat in a 300F oven for about 10 minutes.

MEAL PLAN: Serve these fajita wraps with a black bean salad made with rinsed, drained canned black beans, diced green bell pepper, chopped fresh cilantro and a low-fat vinaigrette dressing. To speed preparation, cook mushrooms while tomatillos simmer.

SALSA VERDE: In small saucepan, combine tomatillos and cold water to cover.

Bring to a boil over high heat, reduce heat to low and simmer 5 minutes, Drain, rinse under cold running water until cool, then drain again, Transfer to food processor along with onion and salt. Process until pureed.

In medium serving bowl, mash avocado with fork. Stir in tomatillo mixture until blended. Set Salsa Verde aside.

In large cast-iron skillet over medium heat, heat 2 teaspoons oil. Add mushrooms, cover and cook, stirring occasionally, until browned and softened, about 5 minutes. Transfer to plate.

In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and chilies and cook, stirring often, until lightly caramelized and crisp-tender, about 10 minutes. Season with salt. Return mushrooms to skillet and heat through.

Place warmed tortillas on serving plate. Place skillet on a trivet and Let each diner assemble his or her own fajitas. Pass Salsa Verde separately to spoon on top.

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