Poblano and Portobello Fajitas

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Jalapeno

  DoubleDave's Pizzaworks

  1 serving or 14g

• Onions

  Raw

  1 medium or 110g

• Lime juice

  Raw

  1 tbsp or 15g

• Garlic powder

  Spices

  100g

• Mixla Tortillas

  Corn and Flour Blend Tortillas - H-E-B

  600g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

• Chili powder

  Spices

  1 tbsp or 8g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Paprika

  Spices

  1 tsp or 2g

• Onion powder

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Portobello Mushrooms

  Mushrooms - Melissa's

  2 ½ medium mushroom or 42g

Directions

1. Heat a large skillet and a medium skillet over medium-high heat. Once hot add a dash of olive or coconut oil to the large skillet, then the onion and peppers. Season generously with salt, cumin and garlic powder.
2. Cook until softened and slightly caramelized, stirring often. Set aside and cover to keep warm.
3. At the same time, add a dash of oil to the medium pan. Then add the mushrooms. Season with a bit of salt and once softened and brown (see photo). Remove from heat, set aside and cover.
4. Warm tortillas in the microwave or oven and you're ready to go. Serve tortillas with peppers and onions, mushrooms, guacamole, and any other toppings you desire such as salsa, hot sauce, and cheese or sour cream (for non-vegan).
5. Recipe By: Minimalist Baker (source: Https://minimalistbaker.com/poblano-and-portobello-fajitas/)