I've been vegan for about 15 years and I have so many favorite vegan meals. In all honestly though, my go-to is whatever I can whip up in about 15 minutes. For nice comfort food, I absolutely love making tacos with fresh ingredients like portobello mushrooms, black beans, brown rice, yellow onion, shredded romaine, avocado, spicy salsa... super delicious combo!

Bon Appétit! - Valérie⁠

• 2 large portobello mushrooms (stems removed & thinly sliced)
• 1 yellow onion (sliced)
• 1 large avocado (sliced)
• 2 bell peppers (of choice, sliced)
• 1 can of refried black beans (cooked to package instructions)
• Pico de gallo
• 2-3 tortillas (for serving)
• brown rice (cooked to package instructions)
• 1 heart romaine (shredded)

Fajita seasoning:

• 1 tablespoon chili powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin

1. Whisk fajita seasonings together in a bowl and set aside.
2. Over medium-high heat, add oil to a large skillet.
3. Once oil is heated, add sliced onions and cook until caramelized.
4. Add a bit more oil to the pan, then add sliced mushrooms and bell peppers.
5. Sprinkle fajita seasoning onto the vegetables as they cook.
6. Warm tortillas.
7. Place refried black beans, mushrooms, bell peppers, onions, and avocado slices into each tortilla. Top with pico de gallo and shredded romaine.
8. Serve with brown rice on the side. Makes 2-3 fajitas.