Ingredients
Scale
For the Pepper Mix
- 2 Divine Flavor red bell peppers
- 1 red onion
- 2 portobello mushroom caps
- 2 Tbsp avocado oil (or cooking oil of your choice)
- 3 cloves garlic
- 1 Tbsp cumin
- 2 tsp chili powder
- 2 tsp smoked paprika
- 2 tsp oregano
- ½ tsp salt
For the Avocado Cream
- 2 avocados
- 2 small limes
- 1/4 cup fresh cilantro (optional)
- salt to taste
- a pinch of chili flakes
- 10 small fajita wraps
Instructions
- Slice peppers, onion, and mushrooms into thin slices
- In a frying pan, heat oil and add peppers & onion. Saute until fork tender, about 5 minutes.
- Add Portobello mushroom slices, garlic, and spices. Saute until mushrooms are cooked and peppers and onions become softer and caramelized, about 3-5 minutes.
- While the vegetables are cooking, remove the seed and skin of two avocados and place in a food processor or in an immersion blender cup. Juice two limes, add cilantro, salt, and a pinch of chili flakes. Blend until smooth and creamy consistency is achieved.
- Serve pepper mix on flour tortillas, and top with avocado cream. Garnish with cilantro or fresh lime wedges.
Notes
Looking for more protein?
add 1 cup black beans to pepper mix
add 1 cooked chopped chicken breast to pepper mix
Looking for a gluten-friendly option?
choose corn tortillas (often found in the frozen section of your grocery store)
To my low FODMAPPER’s
this recipe is high in mannitol from the portobellos and fructans from the onion & garlic – however if you have already gone through elimination and reintroduction – depending on your FODMAP triggers, this recipe may be acceptable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main