Ingredients

• 1 teaspoon olive oil
• 2 large portabella mushroom caps, sliced
• 3/4 cup sliced bell peppers
• 3/4 cup sliced onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt, divided
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground cumin
• Dash black pepper
• 1/2 cup chopped tomatoes
• 1/4 cup roughly mashed avocado
• 2 tablespoons chopped fresh cilantro
• 1/2 tablespoon lime juice
• 6 (6-inch) corn tortillas
• Fat-free sour cream or plain fat-free Greek yogurt, for optional topping

Instructions

1. Drizzle a large skillet with oil and bring it to medium-high heat on the stove. Add sliced mushrooms, bell peppers, and onion, and sprinkle with garlic powder, 1/8 teaspoon of salt, chili powder, cumin, and black pepper. Stirring occasionally, cook until veggies are tender, about 6 minutes. Set aside.
2. In a small bowl, combine tomatoes, avocado, cilantro, lime juice, and remaining 1/8 teaspoon of salt. If you like, season with additional chili powder, to taste. Mix well and set aside.
3. Place tortillas on a microwave-safe plate, and microwave for 25 seconds, or until slightly warm. Top each tortilla with about 1/2 cup of fajita veggies and a spoonful of the tomato-avocado mixture. If you like, add a spoonful of sour cream or yogurt as well.
4. Fold and chew!