Julienne bell peppers. Thinly slice onion. Thinly slice avocado.

Slice portobello mushrooms into strips

In a large saute pan heat 1 tbsp of olive oil over medium heat. Add peppers, onion, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika, salt and pepper. Sautee for about 10 minutes or until caramelized.

While peppers and onion are cooking, heat 1 tbsp olive oil in a small saute pan. Add mushrooms, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp chili powder, salt and pepper. Stir frequently for about 5 minutes.

Remove peppers and onion from heat. Remove mushrooms from heat.

Warm tortillas on stovetop or in microwave. Top tortilla with peppers, onion, and mushroom. Garnish with avocado and lime.