Mexican Mushroom Fiesta (Vegan and Gluten-free)

Heat a tablespoon of avocado oil in a large skillet over medium heat.

Add the mixed mushrooms to the skillet. Cook until the water is released from the mushrooms and they start to get a nice brown color.

Move the browned mushrooms to one side of the skillet. In the empty half of the skillet, add the remaining avocado oil followed by the finely chopped red onion and bell pepper. Cook these until they become soft and lightly caramelized.

Stir the mushrooms, onions and peppers together. Add the diced green chiles and stir to combine.

Deglaze the pan with water, gently scraping the base of the skillet to lift off all the flavorful bits stuck to it.

Add the chili powder, smoked paprika, sea salt and cumin to the skillet. Stir the mixture until the spices coat the vegetables.

Once the water has evaporated, use the back of a spoon or spatula to gently mash some of the mushroom blend. This would give the mix a texture similar to crumbles. Turn down the heat to a low simmer and let the mixture cook for about 10 minutes.

Stir in the chopped cilantro leaves, adjusting with salt and ground black pepper. Your Mexican Mushroom Fiesta is ready to be served. Use them as a filling for tacos, burritos, enchilada or any Mexican dish of your liking!