Portabella Fajitas

For the fajita filling:

4 cloves garlic, minced
juice of one lime
1/4 tsp dry cumin
pinch salt or to taste
2 tb olive oil
1 red pepper, sliced
1 green pepper, sliced
1/2 large onion, sliced
1/2 jalapeño, chopped small
2 portabella mushrooms, sliced
3 tomatillos, boiled for one minute, cooled, then peeled and sliced
cilantro to garnish

Combine the garlic, lime juice, cumin and salt. Set aside.

In a large skillet (I used a wok), heat the olive oil over high heat (don't worry if it smokes a little; do worry if it smokes a lot, and in that case, turn the heat down a bit). Add the peppers, onion, and jalapeño. Cook for 2-3 minutes, then add the lime juice mixture. Stir in the mushrooms and tomatillos. Cook for a few more minutes, until the mushrooms are tender but not soggy.

Serve with refried beans and brown rice. I topped it all off with sour cream and some fresh salsa. The salsa turned out not-so-lively because tomatoes in November are not-so-lively. I'd recommend using canned tomatoes in times like these, unless you kept accidentally buying more and more tomatoes until you had to do something with them before they went bad.

Salsa:

5 medium tomatoes, seeded and coarsely chopped (or about 2 cans tomatoes, rinsed, drained and chopped)
1/2 cup shallots, coarsely chopped
1/3 green pepper, coarsely chopped
1/2 red pepper, coarsely chopped
1/2 jalapeño, finely chopped
1 clove garlic, minced
2 tb cilantro
salt to taste
juice of 1-2 limes

Put the first seven ingredients in a food processor and process as much as you like. Pour the salsa into a strainer, salt to taste, and let drain for about 10 minutes. Once drained, pour the salsa in a bowl and squeeze in/stir in the lime juice.