Vegan Barbacoa Fajitas Recipe - Forks Over Knives

Ingredients

• 1 cup slivered red onion
• ⅓ cup lime juice
• ⅛ teaspoon sea salt
• ½ cup low-sodium vegetable broth
• 3 tablespoons cider vinegar
• 1 tablespoon no-salt-added tomato paste
• 2 teaspoons finely chopped canned chipotle pepper in adobo sauce
• 2 cloves garlic, peeled
• 1 teaspoon cornstarch
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano, crushed
• 4 large portobello mushrooms
• 1 yellow bell pepper, halved and seeded
• 1 red bell pepper, halved and seeded
• 12 6-inch corn tortillas, warmed
• Optional toppings: shredded lettuce and/or pico de gallo