This recipe has Fiber as 84.7% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 10.1% of RDA
• Calories: 38.7% of RDA
• Carbs: 43.8% of RDA
• Fat (total lipid): 40.0% of RDA
• Fiber: 84.7% of RDA
• Fructose: 4.2% of RDA
• Protein: 18.2% of RDA
• Sodium: 9.2% of RDA
• Sugar: 21.0% of RDA
• Vitamin A (IU): 31.1% of RDA
• Vitamin B6: 46.8% of RDA
• Vitamin C: 28.7% of RDA
• Iron: 5.6% of RDA
• Magnesium: 56.5% of RDA
• Manganese: 105% of RDA
• Niacin: 58.6% of RDA
• Potassium: 38.1% of RDA
• Zinc: 30.0% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
On a grill or grill pan over medium-low heat, brush with olive oil.
Wash, remove the stems and coat the caps with a very thin layer of oil. Add to the grill/grill pan and cook until quite soft, about 20 minutes.
STEAMING ASPARAGUS AND GREEN BEANS
While the portobellos are grilling, place a large pot of water over high heat until boiling.
Using a steamer, steam the asparagus and green beans together for 3-4 minutes. You don't want them mushy but you don't want them firm either.
ADDING ALL INGREDIENTS
Once the mushrooms are super soft, turn the heat up to high and add the asparagus and green beans. Allow them to get a nice grill mark, about 1 minute on each side, and remove from heat. Thinly slice the mushrooms and avocado.
HOW TO MAKE THE AVOCADO DRESSING
Follow the steps in the dependent recipe to make the dressing.
ASSEMBLING THE FAJITAS
If desired, grill the tortillas for 1 minute on each side on the same grill pan. Add mushroom, green beans, asparagus, and avocado slices to each tortilla. Gently squeeze the lime over each assembled fajita and serve with avocado dressing on the side for dipping.