2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 medium portobello mushrooms
1 red and/or yellow sweet pepper, quartered
8 6 – 7 inches flour tortillas (soft taco or fajita size)
2 medium avocados, halved, seeded, and peeled
1/4 cup light mayonnaise
1 teaspoon chili powder
Fresh Cilantro sprigs
1. In a small bowl combine olive oil, salt, and pepper.
2. Brush the portobello mushrooms and sweet pepper with the olive oil mixture. Stack tortillas and wrap in foil.
3. For a charcoal grill, place the portobellos, pepper quarters, and foil packet on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes or until tender, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat the medium. Place portobellos, pepper quarters, and foil packet on a grill rack over heat. Cover and grill as above.)
4. Slice portobello and sweet pepper into strips. In a medium bowl, mash one of the avocados; stir in mayonnaise and chili powder. Season to taste with salt and pepper. Slice remaining avocado. Serve sweet pepper, portabello and sliced avocado on tortillas. Top with mayonnaise mixture. Makes 4 servings.