INGREDIENTS
2
Button mushrooms or 1 small portabella mushroom, large
1
Cilantro
1/2 cup
Corn, fresh or frozen
1
Onion, small
2
Russet potatoes, large
1
Zucchini, medium
1/4 cup
Salsa
2 tsp
Fajita seasoning
1
Salt and pepper
1 tbsp
Olive oil
1/2 cup
Monterrey jack or mexican blend cheese
1/4 cup
Sour cream, reduced fat
olive oil cooking spray or mister