Seared Portobello Fajitas

• 2 tablespoons olive oil
• 3 large portobello mushroom caps, lightly rinsed, patted dry, and cut into 1/4-inch strips
• 1 large red onion, halved and cut into 1/4-inch slices
• 1 serrano chili, seeded and minced
• 3 cups fresh Baby Spinach
• 14 teaspoon ground cumin
• 14 teaspoon dried oregano
• salt
• fresh ground black pepper
• 4 (10 inch) flour tortillas, warmed
• 1 cup salsa (homemade or store-bought)

1. In a large skillet, heat the oil over med-high heat.
2. Add the mushrooms, onion, and chili, and cook until seared on the outside and slightly softened, stirring occasionally, about 5 minutes.
3. Add the spinach and cook until wilted, 1-2 minutes.
4. Season with the cumin, oregano, salt and pepper to taste.
5. To assemble the fajitas, place 1 tortilla on a work surface.
6. Spread with 1/4 of the mushroom mixture.
7. Spoon 1/4 cup of the salsa on top and roll up tightly.
8. Repeat with remaining ingredients; serve immediately.

olive oil, portobello mushroom caps, red onion, serrano chili, spinach, ground cumin, oregano, salt, fresh ground black pepper, flour tortillas, salsa

Taken from www.food.com/recipe/seared-portobello-fajitas-500939 (may not work)