Portobello Mushroom Fajitas

Ingredients

• 1 cup bell pepper strips green ()
• 0.3 teaspoon pepper black freshly ground
• 12 6-inch flour tortillas ()
• 3 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves minced
• 1 tablespoon juice of lime fresh
• 1 tablespoon olive oil 
• 8 ounces portabello mushrooms ()
• 4 ounces queso fresco crumbled
• 1 cup onion red vertically sliced
• 0.8 cup salsa verde 
• 0.3 teaspoon salt 
• 1  serrano chile minced

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add mushrooms; saut 5 minutes or until almost tender.
3. Add onion, bell pepper, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently.
4. Remove from heat; stir in cilantro, lime juice, salt, black pepper, and chile.
5. Warm tortillas according to package directions. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese and 1 tablespoon salsa.
6. Roll up.