Portobello Mushroom Fajitas

from: Karen C. Greenlee - Seattle, WA, USA

Serving Size: 6; Preparation Time: 0:20

• 1 tablespoon vegetable oil
• 1 clove garlic -- minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 3/4 pound fresh baby portobello or crimini mushrooms -- thinly sliced
• 2 cups frozen stir-fry bell peppers & onions -- (from a 16 oz. pkg.)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 6 flour tortillas
• salsa, guacamole

Heat oil, garlic, cumin, and salt in a 10-inch skillet over medium-high heat.

Cook mushrooms and bell pepper mixture in oil for 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.
Sprinkle with cilantro and lime juice.

Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up.

Serve with salsa, guacamole, and/or vegan sour cream, if desired.