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Title: Portobello Fajitas
Categories: Mexican, Vegetarian
Yield: 4 Servings

1 tb Olive oil -OR-
1/4 c Water
1 lg Red onion; thinly sliced
1 lg Red or yellow bell pepper;
- seeded & thinly sliced
4 lg Portobello mushroom caps;
- gills scraped out,
- cut into strips
2 ts Chili powder
1/2 ts Salt
1/4 ts Cayenne (optional)
4 lg Flour tortillas; warmed
Fresh tomato salsa

Heat the olive oil or water in a large skillet over medium-high heat.
Add the onion & bell pepper and cook until softened, about 5 minutes.
Add the mushroom and cook, stirring a few times, until tender, about
3 minutes. Add the chili powder, salt, and cayenne (if using) and
cook for 3 to 5 minutes, stirring to coat the vegetables with the
spices. Reduce the heat to low and keep warm.

Place the tortillas on a flat work surface and spread a arge spoonful
of the mushroom mixture across the lower 3rd of each tortilla. Top
each portion of filling with salsa. Roll up the fajitas to enclose
the filling and serve at once.

Recipe by Vegan Planet by Robin Robertson

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