Portobello Mushroom Fajitas

• 1 tablespoon olive oil
• 4 cups (1/2-inch-thick) slices portobello mushrooms (about 8 ounces)
• 1 cup vertically sliced red onion
• 1 cup (1/4-inch-thick) green bell pepper strips
• 2 garlic cloves, minced
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 serrano chile, minced
• 12 (6-inch) flour tortillas
• 1 cup (4 ounces) crumbled queso fresco
• 3/4 cup salsa verde

1. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; saute 5 minutes or until almost tender. Add onion, bell pepper, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro, lime juice, salt, black pepper, and chile.
2. Warm tortillas according to package directions. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese and 1 tablespoon salsa. Roll up.

olive oil, portobello mushrooms, red onion, green bell pepper, garlic, fresh cilantro, lime juice, salt, freshly ground black pepper, serrano chile, flour tortillas, queso fresco, salsa verde

Taken from www.myrecipes.com/recipe/portobello-mushroom-fajitas (may not work)