Portobello and Pepper Fajitas
Per 1 fajita
2 tablespoons olive oil
2 large portobello mushrooms, cut into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 onion, cut into strips
3⁄4 teaspoon chili powder
1⁄4 teaspoon cumin
Dash hot sauce
1 tablespoon chopped fresh cilantro
2 flour tortillas, warmed
Heat olive oil in a large skillet and add mushrooms, bell peppers, and onion. Allow to cook for 3–5 minutes until vegetables are almost done.
Add chili powder, cumin, and hot sauce, and stir to combine. Cook for 2–3 minutes until mushrooms and peppers are soft. Remove from heat and stir in fresh cilantro.
Layer the mushrooms and peppers in flour tortillas.