Portobello Fajitas

Tom and I enjoyed these, though the residual liquid from the fajitas was an unappealing gray, aside from that ... I think we'll enjoy these. I used a red, green, and yellow pepper which made it a very colorful dish. Tom isn't a fan of guacamole, so he used fresh salsa.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Serves 2 - 3

Ingredients:

• 3 bells peppers, seeds removed and sliced thin
• 1 yellow onion, cut into thin rounds
• 2 large portobello mushrooms, stems removed and wiped clean
• 2 ripe avocados
• juice of 1/2 lime
• sea salt, cumin, and garlic powder, to taste
• 1 tsp. A1 steak sauce (for mushrooms)
• 6 small flour tortilla, warmed
• fresh red onion, hot sauce, cilantro, salsa - optional

Directions:

1. Heat large skillet and a medium skillet over medium-high heat. Once hot, add a dash of oil to large skillet, then onion and peppers. Season generously with salt, cumin, and garlic powder.
2. Cook until softened and slightly caramelized, stirring often.
3. Set aside and cover to keep warm.
4. At the same time, add a dash of oil to the medium pan.
5. Add mushrooms.
6. Once softened and brown, add dash of A1 (vegan-friendly) for more flavor (optional).
7. Remove from heat, set aside, cover.
8. Prepare guacamole by adding two avocados to a bowl then adding the lime, salt, and whatever else you like - onion, tomatoes, etc.
9. Warm tortillas in oven or microwave and serve with mushrooms and pepper/onion mix. 
10. Top with whatever condiments you like.

Our rating:

• Do it again!
• OK, but not too often
• Pass on this one