1 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil
1 Tbsp. olive oil
1 large red pepper, sliced
1 medium purple onion, sliced
8 ounces sliced white mushrooms
2 Tbsp. Bittersweet Herb Farm Garden Harvest Seasoning
8 Corn tortillas
1 cubed avocado
1/4 bunch of cilantro, chopped
1 tomato, diced (optional)
shredded cheese (optional)
sour cream (optional)
Heat both olive oil and Bittersweet Herb Farm Chili Pepper with Garlic Oil in a large nonstick skillet over high heat. Slice green pepper and onion and cook with mushrooms, sprinkled with Bittersweet Herb Farm Garden Harvest Seasoning, until tender, 7 to 8 minutes.
While vegetables are cooking, dice avocado, coarsely chopped cilantro, and warm tortillas. Evenly spoon vegetables onto tortillas and top with your choice of toppings.