To make the fajita seasoning, combine the garlic powder, cumin, smoked paprika and chipotle powder and mix together.

Remove the stem from the mushrooms. Optionally, you can scoop out the gills. I've tried cooking this with and without the gills, and I do think I prefer it without the gills, but there's not a huge difference so leave them in if you wanna. Next, slice the portabellas about 1/2" thick.

To prep the bell peppers, cut off the bottom and top, then slice it lengthwise so it's one big filet. Take out the seeds and guts, and cut out the white parts as well. Slice them into strips about 1/4" thick.

Slice the onion pole to pole about 1/4" thick as well.

Over high heat, on a cast iron skillet, add about 2 Tbsp of a high smoke neutral oil and once it's smoking hot, add in the mushrooms. Add in a pinch of salt, stir to incorporate. Depending on the size of your pan you may need to do this in batches. Just make sure you don't overcrowd the pan.

Let them mushrooms sit for 90 seconds or so, then flip and season with a few good pinches of the fajita seasoning. Let them sit for another 90 seconds, stir fry as needed, but once they are browned and softened (but not mushy!) remove them, and repeat with the next batch of mushrooms.

To cook the bell peppers and onions, it's basically the exact same process. Add as many as you can without crowding the pan. Season with salt and fajita seasoning, and stir as needed, until they are softened and charred. Make sure you don't overcook them as they'll get mushy and gross!

Once the veggies are cooked to your liking, serve in a tortilla, with beans and rice and anything nice and enjoy!