Butter Bean and Mushroom Fajitas

For the seasoning: Combine all ingredients in a mortar bowl and use a pestle to grind together. Set aside.

For the avocado: Preheat oven to 400 F. Place avocado strips into a baking dish that you’ve sprayed with olive oil spray. Spray avocado with additional olive oil, then sprinkle with salt and pepper. Bake for roughly 15 minutes, or until outsides brown lightly. Remove from oven and set aside.

For the fajitas: Heat olive oil in a large saute pan over medium high heat. Add onions and saute until fragrant, 2 minutes. Add mushrooms and 1/4 cup water. Saute until mushrooms soften slightly, about 3 minutes. Add the reserved fajita seasoning and remaining 1/4 cup water. Reduce heat to medium and cook, stirring occasionally, for 4-5 additional minutes. Stir in butter beans and remove from heat.

For cream sauce: Mix all ingredients in a small food processor and pulse until a smooth puree is formed.

To serve: Spoon 1/3 cup of the bean mixture onto a tortilla, garnish with two slices of roasted avocado and drizzle with sauce.

Nutrition information per 2 fajitas: 313 calories, 16 g fat (8 g monounsaturated, 3.5 g polyunsaturated), 10 g protein, 33 g carbohydrates, 9 g fiber