Roasted Poblano Shiitake Fajitas with Gluten-Free Tortillas
[Vegan]

For the Tortillas:

For the Peppers:

1. Roast the poblano on top of the stovetop burner over medium-high heat. A gas stove works the best but it will work fine on an electric stove.
2. Char the peppers on all sides turning with a pair of tongs.
3. When good and charred, steam them for 10 minutes or longer in a covered dish or a paper bag rolled shut to hold in the steam.
4. Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
5. Cut into thin strips. Set aside in a medium-sized bowl.

For the Onions and Mushrooms:

1. Heat a large skillet over medium heat.
2. Add a tablespoon of olive or coconut oil, cumin and a 1/2 teaspoon salt. Add the onion and garlic, then saute until soft and slightly caramelized.
3. Add to the bowl with the poblano. Set aside.
4. Add the mushrooms and 1/4 teaspoon of salt to the skillet and saute until all the moisture is removed. About 15 minutes.
5. Add the onions and poblano and remove from heat. Set aside until you're just about to serve. You will want to heat them up after the tortillas are done.