Slice peppers, onion, and mushrooms into thin slices

In a frying pan, heat oil and add peppers & onion. Saute until fork tender, about 5 minutes.

Add Portobello mushroom slices, garlic, and spices. Saute until mushrooms are cooked and peppers and onions become softer and caramelized, about 3-5 minutes.

While the vegetables are cooking, remove the seed and skin of two avocados and place in a food processor or in an immersion blender cup. Juice two limes, add cilantro, salt, and a pinch of chili flakes. Blend until smooth and creamy consistency is achieved.

Serve pepper mix on flour tortillas, and top with avocado cream. Garnish with cilantro or fresh lime wedges.

Enjoy!