In a small bowl combine the lime juice, tamari and portobello mushroom marinade spices. Coat the mushrooms in the marinade and let sit for 10-20 minutes.
Preheat the oven to 375 degrees.
Place the mushrooms on a baking sheet or in a baking dish and roast for about 15 minutes or until tender. Saute the veggies and warm the refried beans and rice (if using) while the mushrooms are cooking.
Let’s Saute the Veggies
Slice the peppers and onions into thin slices.
Heat veggie broth in a large skillet over medium heat.
Add peppers and onions, toss to coat with the broth, and cook for about 15-20 minutes, stirring occasionally, until veggies are tender and the onions are slightly caramelized. Cover the skillet with a lid to keep the broth from evaporating.
Let’s Assemble the Vegan Fajitas
Put the corn tortillas on a baking sheet and place in the oven for 2 to 3 minutes to warm, or warm in the microwave.
Slice the portobello mushrooms and avocado (if using).
Add 1/4 cup refried beans (if using) to each tortilla and top with 1/6 of the sliced portobello mushrooms.
Add 1/6 of the sautéed onions and peppers to each tortilla.
Top with a tablespoon of Grandpa’s Dipping Hot Sauce or your favorite salsa and enjoy!