Portobello Mushroom and Cubanelle Pepper Tacos

Portobello Mushroom and Cubanelle Pepper Tacos

2 large portobello mushrooms, sliced into strips
3 cubanelle peppers, sliced into strips (or sub with a medium spicy pepper of choice)
1 medium onion, thinly sliced
2 garlic cloves, minced
olive oil
sea salt and ground black pepper, to taste
corn tortillas

Toppings:
avocado
jalapenos
salsa, optional
cheese, optional

Heat the oil and saute the onions until soft. Next add the garlic, mushrooms, pepper, salt and black pepper. Cook until the mushrooms and cubanelle have reached your desired tenderness.

Warm the tortillas and top with the vegetables, jalapeno and avocados. Enjoy!