12 corn tortillas
1 small red onion, peeled and thinly sliced
1 medium red bell pepper, seeded and julienned
1 pkg portobello mushrooms, sliced
½ teaspoon ground cumin
1 jalapeño pepper, seeded and diced small
3 cloves garlic, peeled and minced
¼ cup chopped cilantro
2 tablespoons fresh lime juice
½ teaspoon salt, or to taste
Vegan Sour Cream
Wrap the tortillas in aluminum foil and place in a 350° F oven while you prepare the remaining ingredients.
Sauté the onion and red pepper and mushrooms in a large skillet over medium heat for about 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the cumin, jalapeño pepper, garlic, cilantro, lime juice, and salt and cook for another minute. Remove from the heat.
Serve the fajita mixture with the warmed tortillas, guacamole, tofu sour cream, and salsa.
Good to Know:
Bell peppers are rich in many vitamins and antioxidants, especially vitamin C and various carotenoids. For this reason, they may have several health benefits, such as improved eye health and reduced risk of several chronic diseases. All in all, bell peppers are an excellent addition to a healthy diet.