Ingredients
Scale
- 4 large Portobello mushrooms, sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Tortillas for serving
- Optional toppings: avocado, cilantro, lime
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced onions and bell peppers to the skillet. Sauté for about 5 minutes, until they’re slightly tender.
- Stir in the sliced Portobello mushrooms along with the chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for another 5-7 minutes, until the mushrooms are browned and the veggies are cooked through.
- Remove from heat and serve the mixture warm in tortillas, topped with your favorite add-ons, like avocado or cilantro.
Notes
Don’t rush the sautéing for extra flavor. Experiment with spices and choose your tortilla wisely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Vegan