Ingredients:
- 1/2 tsp. olive oil
- 1 large portabella mushroom caps, sliced
- 1/3 cup sliced bell pepper
- 1/3 cup sliced onion
- Pinch garlic powder
- Pinch salt
- Pinch chili powder, or more to taste
- Pinch ground cumin
- Dash black pepper
- 1/4 cup chopped tomatoes
- 1 oz. (about 1/4 cup) roughly mashed avocado
- 1 tbsp. chopped fresh cilantro
- 1/4 tbsp. lime juice
- Three 6-inch corn tortillas
Directions:
Drizzle a large skillet with oil and bring to medium-high heat. Add mushrooms, bell pepper, and onion, and sprinkle with garlic powder, half salt, chili powder, cumin, and black pepper. Cook and stir until veggies are tender, about 6 minutes.
In a small bowl, mix tomatoes, avocado, cilantro, lime juice, and remaining salt.
Microwave tortillas on a microwave-safe plate for 15 seconds, or until warm.
Top each tortilla with about 1/2 cup fajita veggies and a spoonful of the tomato-avocado mixture. Fold and chew!
Nutritional Information:
- Calories: 275
- Fat: 8 g
- Sodium: 312 mg
- Carbs: 47 g
- Fiber: 8.5 g
- Sugars: 7.5 g
- Protein: 7 g
