8-12 flour or corn tortillas
3-4 portobello mushroom caps
1 package of Lantana® Black Bean Hummus
1 large onion
3 sweet bell peppers
1 tbsp. olive oil
1 tbsp. soy sauce
1 juiced lime
2 tbsp. minced cilantro
½ tsp. chili powder
½ tsp. cumin
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. salt
Wash all produce and slice avocado, bell peppers, and onion into thin slices. Set aside separately. Rinse your portobello mushroom caps under water to remove any dirt and rub the dark gills off with your fingers or a spoon. Slice caps into ¼ – ½ inch thick pieces.
Pre-heat a large cast iron skillet or non-stick pan over medium-high heat.
Combine all fajita marinade ingredients in a bowl with sliced mushrooms and set aside to marinate.
Heat your tortillas, one at a time, for 30-60 seconds on each side, or until the tortilla puffs &/or develops crisp gold spots. Set aside in a clean dish towel to keep warm.
In the same large skillet, add the sliced bell peppers and onion and toss with olive oil to cook until the vegetables soften, about 3 minutes. If the veggies are piled up, rather than spread thinly on the bottom of the pan, cook in batches so they don’t steam and remain slightly crisp. Once heated, remove to a separate dish.
Add the marinated mushrooms and excess marinade to the heated skillet. After cooking for about 5 minutes, return the peppers and onion to the pan to heat through with the mushrooms.
While the veggies finish cooking, spread 1 tbsp. Lantana® Black Bean hummus on each tortilla and add avocado slices to each prepped taco. Once the veggies are cooked to your liking, begin filling tortillas with the filling. Serve warm with chips. Enjoy!
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