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Mixed Vegetables Fajitas
8 servings

[ INGREDIENTS ]

VEGETABLE FAJITAS

Corn or Flour Small Tortillas
Coconut Oil
Red Bell Peppers
Yellow Bell Pepper
Orange Bell Pepper
Red Onion
White Onion
Chili Powder
Cumin
Salt
Paprika
Button Mushrooms
Garlic

TOPPINGS ( use as many as you like ):

Lime Wedges
Cilantro, Roughly Chopped
Avocado, Sliced or Mashed
Tomato
Black Olives
Refried Beans
Salsa
Hot Sauce
Cheese

[ INSTRUCTIONS ]

TORTILLAS

1. Warm :
   
   8 Corn or Flour Small Tortillas;
   by place the tortillas in a dry (no oil) skillet over medium heat and cook them for about 30 seconds.
2. Turn continually to evenly toast the tortilla, flip and repeat on the other side.
3. Repeat with the remaining tortillas.

VEGETABLE FAJITAS FILLING

1. Heat :
   
   2 Tablespoons Coconut Oil;
   in a large skillet or frying pan over medium-high heat.
2. Add :
   
   2 Red Bell Peppers, Thickly Sliced;
   1 Yellow Bell Pepper, Thickly Sliced;
   1 Orange Bell Pepper, Thickly Sliced;
   1/2 Red Onion, Thickly Sliced;
   1/2 White Onion, Thickly Sliced;
   1 1/4 Teaspoons Chili Powder;
   3/4 Teaspoon Cumin;
   3/4 Teaspoon Salt;
   1/2 Teaspoon Smoked Paprika;.
3. Stir often to evenly cook the veggies until the peppers just being to soften, about 5 minutes.
4. Add :
   
   8 oz Button Mushrooms, Thickly Sliced;
   3 Garlic Cloves, Minced;
   and continue to cook for another 5 to 7 minutes until the mushrooms have reduced in size, and the peppers have softened but aren't mushy.
5. Crank the heat for the last minute if you want to get a real sizzle going on.
6. Place the filling in a bowl and serve.
7. Make fajitas by topping a warm tortilla with the hot vegetable mix, and any toppings you desire.

::: View the original recipe for Mixed Vegetables Fajitas at itdoesnttastelikechicken.com