Portobello Mushroom Fajitas
These full-of-flavor vegan fajitas are on the table in 20 minutes. Keep ’em simple or load ’em up with your favorite toppings – either way, they’re super satisfying and tasty. INGREDIENTS: 8 (8-inch) grain free or sprouted or organic corn tortillas 2 medium portobello mushrooms (about 1/2 pound) 1 large red, yellow, or orange bell pepper (or a combo of all three) 1/2 large yellow or red onion, sliced 1/4 cup olive oil, divided 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/2 teaspoon kosher salt 1 medium ripe avocado, sliced 1 fresh lime, cut into wedges DIRECTIONS: Preheat oven to 250 degrees Fahrenheit. Wrap tortillas in foil and place in oven to warm. Twist the stem off of the mushrooms and wipe caps with a damp paper towel to clean. If you prefer to remove the gills, use the tip of a spoon to pry them out. Some people like to remove the gills becaus...