Fajita sans meata

Love this quick and healthy meal. Make sure your pan is screaming hot and you use a neutral tasting oil that can withstand high heat.... I'm looking at you stinky canola oil. My personal fave is grapeseed oil. It's a little pricey, but well worth it in my book. I used plain old button mushrooms, poblano peppers, and a little sweet red pepper-mostly for contrast. I prefer white onion for the authentic twinge of tartness it gives Mexican dishes... I slice them in thin sautee cut. A fat clove of garlic minced, and salt. That's it, it doesn't get any simpler. Oh, and one funky little secret ingredient called epazote. This pungent herb also known as wormseed or Mexican Tea is redolent of turpentine. In fact, it has historically been used quite effectively as a deworming agent. When epazote is used in tiny amounts it adds an herbaceous and slightly bitter anise- flavor to dishes....very subtle and delicious.
Directions;
Slice everything, sautee over high heat in oil until peppers begin to soften. Add mushrooms and minced garlic. Add the sliced onions, and a pinch of crushed dried epazote,

season generously with salt. Serve on hot tortillas with a melting cheese like Chihuahua or  Monterey Jack. Alternatively, you could sprinkle with grated cotija or parmesan.