My husband made up this recipe a couple years ago, and we all love it so much! We made them last night, and my 13-yr-old was so excited when he saw me prepping them because he's such a fan.
4 large Portobello mushroom caps
2 sweet bell peppers
1 large onion
1 packet fajita seasoning
1/4 cup hot water
With a spoon, scrape the gills out of the mushrooms and wash the mushrooms. Brush the tops with oil and sprinkle with kosher salt. Set aside. Halve and seed the peppers. Set aside. Slice onion in 1/2” thick rings. Brush with oil and sprinkle with kosher salt.
Grill mushrooms and onions until crisp-tender. Grill pepper halves skin-side down until crisp-tender and skin starts to blacken. Slice onions, mushrooms and peppers and mix in a large bowl. Mix fajita seasoning with hot water until completely dissolved, and pour over vegetables. Stir. Serve in tortillas with sour cream.