1-8ozbaby portobello mushroomssliced (about 3 cups of sliced mushrooms)
1-15ozpinto beanscanned, or black beans. drained and rinsed (or about 1 1/2 cups of cooked beans)
1/2TBextra virgin olive oilor avocado oil
2bell peppersthinly sliced
1poblano pepperthinly sliced
6-8organic corn tortillasor cooked rice (for a fajita bowl)
Additional Serving Options:
salsashredded cheddar or pepper jack cheese, cilantro, sliced avocado, sour cream, baby spinach, lime wedges
In a large bowl, whisk together the oil, lime juice, chili powder, cumin, garlic powder, and salt. Add the sliced mushrooms to the bowl and gently toss the mushrooms in the marinade. Set the bowl aside so the mushrooms can marinate at room temperature.
In a skillet, over medium-high heat, warm the oil. Once the oil is warm, add the peppers and onions. Sprinkle the veggies with a pinch of salt to bring out their sweetness. Saute the veggies until they are soft and the onions are translucent, about 7-10 minutes. If the veggies stick to the skillet, add a bit more oil. Spoon the veggies onto a plate or bowl, and cover the veggies to keep them warm.
In the same skillet, over high heat, add the mushrooms. Cook the mushrooms for about 7 minutes, until they are soft and brown. Finally, add the rinsed beans to the mushrooms. Gently stir the beans into the mushrooms to coat them in a bit of the mushroom "juice." Cook the beans and mushrooms for another 1-2 minutes, until the beans are warm. Taste the mushroom and bean mixture, and add a few pinches of salt for additional flavor, if needed.
Serve the mushroom and bean mixture with the veggie filling over warm corn tortillas (or rice), with any additional serving options desired.
PS: You can find a store coupon for Simply Organic's Spices, here.