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Poblano and Portabello Fajitas

Charred poblano peppers and portobellos piled into warm tortillas with fresh guacamole.

Ingredients

• 1Tbsp olive oil
• 1whole poblano pepper (seeds removed and thinly sliced)
• 2medium bell peppers (seeds removed and thinly sliced)
• 1whole jalapeño (seeds removed and thinly sliced)
• 1medium yellow or white onion (cut into thin rounds)
• 2large large portobello mushrooms* (stems removed // wiped clean and thinly sliced)
• 2medium ripe avocados
• ~1 Tbsp lime juice (juice of 1/2 lime as original recipe is written)
• Sea salt, cumin, & garlic powder
• 6small flour or corn tortillas
• Fresh cilantro, salsa, cheese, sour cream optional

Instructions

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. Remove from heat, set aside, cover
4. Prepare guacamole by adding avocados to a bowl then adding lime juice and a generous pinch of salt. Fresh cilantro and onion are optional.
5. 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, cilantro, and cheese or sour cream