2 large portobella mushrooms, stems removed
1 lb chicken
1 pack flour or sun-dried tomato tortillas (about 12)
1 small white onion, minced
1 1/2 Tbsp Penzeys Fajita seasoning
1 cup mixed (red, yellow, green) bell peppers, sliced into strips
1 15 oz can corn, drained
1 15 oz can black beans, drained and rinsed
1 cup grated white cheddar cheese (I used Mexican blend)
1 cup garden fresh cherry tomatoes, halved
Dice mushrooms into 1/2" cubes, cover and cook on medium heat, about 3 minutes. Add onion, fajita seasoning and bell peppers. Saute approximately 15-20 minutes or until mushroom cubes are reduced in size and are soft. In a separate pan, warm corn and beans together. Warm tortillas. Assemble the fajitas and top with cheese and tomatoes as desired.
**The original recipe called for 4 mushrooms and no chicken. It doesn't seem like there would be enough for 4-6 servings without the meat.