| Curated Just for You | Test Kitchen Approved |

Yields: 6 small fajitas | Prep. Time: 15 minutes | Total Time: 30 minutes

Ingredients

1 tbsp olive or coconut oil

1 whole poblano pepper, seeded and thinly sliced

2 medium bell peppers, seeded and thinly sliced

1 whole jalapeño, seeded and thinly sliced

1 medium yellow or white onion, sliced

2 large large portobello mushrooms, stems removed and thinly sliced

2 medium ripe avocados, pitted and sliced

~1 Tbsp lime juice 

Sea salt, to taste

Cumin, to taste

Garlic powder, to taste

1 tsp steak sauce (optional // for mushrooms)

6 small flour or corn tortillas

Fresh red onion, hot sauce, cilantro, salsa (optional)

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, add a dash of steak sauce for more flavor (optional). Remove from heat, set aside and 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, hot sauce, and cheese or sour cream (for non-vegan).

Recipe adapted from Minimalist Baker

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