'Bella & Beef Fajitas
Makes 2 servings
1 tsp olive oil
1 large portabella mushroom cap, sliced
3/4 cup sliced bell pepper
3/4 cup sliced onion
1/4 tsp garlic powder
1/8 tsp chili powder, or more to taste
1/8 tsp ground cumin
1/4 tsp salt
4 oz raw lean beefsteak filet, sliced
Dash black pepper
1/2 cup chopped tomatoes
2 oz (about 1/4 cup) roughly mashed avocado
2 tbsp chopped fresh cilantro
1/2 tbsp lime juice
6 (6-inch corn) tortillas
Drizzle a large skillet with oil and bring to medium-high heat. Add mushrooms, bell pepper, and onion, and sprinkle with garlic powder, chili powder, and cumin.
Cook and stir until slightly softened, about 3 minutes.
Add beef to the skillet with the veggies, and sprinkle with 1/8 tsp salt and the black pepper. Cook and stir until beef is cooked thorough, about 4 more minutes.
In a small bowl, mix tomatoes, avocado, cilantro, lime juice, and remaining 1/8 teaspoon salt.
Microwave tortillas on a microwave-safe plate for 15 seconds, or until warm.
Evenly distribute veggie-beef mixture among the tortillas, followed by the tomato-avocado mixture. Fold and chew!