First, chop your veggies. Chop bell peppers and red onion into strips, and portobellos into slices.
1 lb portobello mushrooms, 1 medium red bell pepper, 1 medium yellow bell pepper, 1 medium green bell pepper, 2 medium red onion
Mix all the spices for the fajitas seasoning in a small bowl. Set the spice mixture aside.
1/2 tsp chili flakes, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper
Heat a large skillet, add olive oil (or veggie broth if oil-free), then add the chopped bell peppers. Stir until the bell peppers begin to soften.
1 medium yellow bell pepper, 1 medium green bell pepper, 2 tbsp olive oil, 1 medium red bell pepper
Next, add the red onion and stir until almost translucent.
2 medium red onion
Next, fold in the sliced mushrooms and cook until soft and tender.
1 lb portobello mushrooms
Once the mushrooms are soft and tender, add in the spice mixture. Stir until well combined.
Serve with warmed tortillas, fresh avocado, lime juice, and chopped cilantro.