4 portobello mushrooms, sliced into thin strips
1 large onion, sliced
2 bell peppers, seeded and sliced into thin strips
1 jalapeño pepper, diced
12 corn or whole-grain tortillas
3 cups brown rice
Cook the mushrooms in a large nonstick skillet on high heat for 3 minutes, or until the mushrooms begin to brown slightly. Add the onion to the skillet and cook for 5 minutes. Add the bell peppers and jalapeño and cook for 3 minutes. Warm the tortillas. To serve, spoon the mushrooms, bell pepper, and onion strips into the corn tortillas with the guacamole and salsa. Serve with a side of rice and beans.
Variation: Add about 1/2 tsp. of smoked paprika, 3 to 4 Tbsp. of chopped cilantro, and a squeeze of lime to Rip's recipe immediately after the fajitas come off the heat. If you like spicy foods, you can also add 1/2 tsp. of chipotle powder!
From "The Engine 2 Diet Cookbook" by Rip Esselstyn