Butter Bean and Mushroom Fajitas

Ingredients

• FOR THE FAJITA SEASONING:
• 1 teaspoon Cornstarch
• 1 teaspoon Chili Powder
• ½ teaspoons Dried Vegetable Bouillon
• ½ teaspoons Dried Minced Onion
• ¼ teaspoons Ground Cumin
• ¼ teaspoons Garlic Powder
• ¼ teaspoons Paprika
• ¼ teaspoons Raw Sugar
• 1 dash Cayenne Pepper (2 If You Are Brave)
• 1 dash Ground Cinnamon
• 1 dash Fresh Ground Black Pepper
• FOR THE FAJITAS:
• 1 teaspoon Olive Oil
• 1 whole Small Red Onion, Sliced
• 10 ounces, weight Button Mushrooms, Stemmed And Sliced
• ½ cups Water, Divided
• 1 can 15 Oz Can, Butter Beans, Drained And Rinsed
• 10 whole 8" Corn Tortillas
• FOR THE AVOCADOS:
• 2 whole Medium Avocados, Firm But Ripe, Peeled, Pitted And Sliced
• Olive Oil Spray
• Salt & Fresh Ground Black Pepper
• FOR THE SAUCE:
• ⅔ cups Creama Agria (Mexican Sour Cream)
• 1 cup Fresh Cilantro Leaves
• 1 teaspoon Lime Juice
• ¼ teaspoons Celery Salt
• 2 Tablespoons Diced Green Chiles (canned- Your Choice Of Heat)

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