Healthy Portobello and Poblano Fajitas Recipe Recipe

• 3 tablespoons olive oil
• 1 yellow onion, peeled and sliced in thin rounds
• 1 poblano pepper, stemmed, seeds removed, and sliced thin
• 2 bell peppers, stemmed, seeds removed, and sliced thin
• 1 jalapeno pepper, stemmed, seeds removed, and sliced thin
• Kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 2 large or 4 small portobello mushrooms, stems removed and sliced thin
• 2 ripe avocados
• Juice of 1/2 a lime
• 6 small flour or corn tortillas
• Roasted tomato salsa, diced red onion, hot sauce, and cilantro for serving

1. Set a large, heavy skillet over medium-high heat.
2. When its hot, add 1 tablespoon of the oil, then the onion and peppers.
3. Season generously with salt and add the cumin and garlic powder.
4. Cook, stirring frequently, until the vegetables have softened and lightly caramelized, about 10 minutes.
5. Transfer to a warmed platter, loosely covered to stay warm.
6. Set aside.
7. Wipe out the skillet and return it to medium-high heat.
8. Add the remaining 2 tablespoons of oil, swirl to coat, and add the mushrooms.
9. Season with salt and cook, stirring frequently, until the mushroom slices have softened and are just beginning to sear, about 10 minutes.
10. Transfer to the platter with the onion and peppers, cover loosely, and set aside.
11. To make the guacamole, place the avocado in a small bowl and, with the back of a fork, mash it until its almost smooth.
12. Add the lime juice.
13. Season with salt and stir to combine.
14. Serve right away with warm tortillas, guacamole, salsa, red onion, hot sauce, and cilantro.

olive oil, yellow onion, pepper, bell peppers, pepper, kosher salt, ground cumin, garlic, portobello mushrooms, avocados, lime, flour, tomato salsa

Taken from www.chowhound.com/recipes/portobello-poblano-fajitas-31469 (may not work)