Makes 6

Ingredients

• 1 tbsp. Coconut Oil
• 2 bell peppers
• 1 white onion
• 4 Portobello mushrooms (sliced)
• Fajita seasoning spices
• 1 tbsp. soy sauce
• Handful pickled jalapeño peppers
• 6 wholewheat tortillas
• Guacamole

Method

Heat a large pan and add the coconut oil. Once melted, add the sliced onions and bell peppers. Fry for 8-10 minutes until the vegetables soften, then stir through the spices and fry for 2 minutes.

Add the Portobello mushrooms and soy sauce to the mixture and fry until browned for around 4-6 minutes.

Once browned, warm the tortillas in the oven or the microwave. Fill the tortillas with your Portobello fajita mix, and top with the jalapeño peppers, guacamole and salsa.