1 poblano pepper, seeds removed & thinly sliced
2 bell peppers, seeds removed & thinly sliced
1 jalapeño, seeds removed & thinly sliced
1 yellow or white onion, cut into thin rounds
2 large or 4 baby portobello mushrooms, stems removed, wiped clean & thinly sliced
2 ripe avocados
Juice of 1/2 lime
Sea salt, cumin & garlic powder
1 tsp A1 steak sauce (for mushrooms, optional)
6 small flour or corn tortillas
Optional: fresh red onion, hot sauce, cilantro, salsa


1. Heat a large skillet & a medium skillet over medium-high heat. Once hot add a dash of olive or coconut oil to the large skillet, then the onion & peppers. Season generously with salt, cumin & garlic powder.

2. Cook until softened & slightly caramelized, stirring often. Set aside & cover to keep warm.

3. At the same time, add a dash of oil to the medium pan, then add the mushrooms. Season with a bit of salt & once softened & brown (see photo), add a dash of A1 (vegan-friendly) for more flavor (optional). Remove from heat, set aside & cover.

4. Prepare guacamole by adding two avocados to a bowl then adding the juice of half a lime & a generous pinch of salt. Fresh cilantro & onion is optional.

5. Warm tortillas in the microwave or oven & you’re ready to go. Serve tortillas with peppers & onions, mushrooms, guacamole & any other toppings you desire such as salsa, hot sauce, & cheese or sour cream (for non-vegan).

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