Instructions

1. In a large skillet over medium heat, cook portobellos, bell peppers, red onions, garlic, ginger, and cumin, stirring occasionally, until the water released from the mushrooms has been absorbed and the vegetables are tender, about 15 minutes.
2. In a bowl, combine soy sauce, maple syrup, and lime juice.
3. Pour sauce over vegetables and cook until absorbed, a few minutes. Remove from heat. Add cilantro, if desired, and season with salt and pepper to taste.
4. In a nonstick skillet over medium heat, warm tortillas until soft and pliable, about 20 seconds on each side. Cover with a damp cloth to keep soft until serving.
5. For each fajita, place about ⅓ cup filling in center of a tortilla, then top with salsa and avocado, if desired.