Directions 8 steps | 30 Minutes
Measure and prep all ingredients.
Prepare the portobello mushrooms by removing the gills with a spoon and removing the stems. Chop the portobello mushrooms into thick slices.
In a large skillet over medium heat, add the olive oil, red onions, red, yellow and green peppers, chili powder, smoked paprika, garlic powder, cumin, salt and pepper.
Cook until the vegetables are slightly softened, about 5-7 minutes.
Add the mushrooms and cook until the mushrooms are tender, about 4-5 minutes. Set aside on a serving plate.
Make the guacamole. In a bowl, mash the avocados with a fork.
Add the red onion, garlic powder, cumin, lime juice, salt and pepper. Stir until combined.
Top the vegetarian fajitas on a warmed tortilla and serve with guacamole, sour cream, lime wedges and fresh cilantro. Enjoy!
- If the portobello mushroom caps are medium to small, increase the number of mushroom caps to 4 or 5.
- For a gluten free meal, procure gluten free tortillas.