In a large skillet, heat 2 tablespoons of olive oil over medium heat. Stir in bell peppers, jalapeno, salt, pepper, and cook until softened, 3-5 minutes. Stir in mushrooms. Continue to cook until mushrooms are golden brown on all sides, an additional 5-7 minutes. Set aside.
4 tablespoons olive oil, 2 medium bell peppers, 1 medium jalapeno, 1 teaspoon salt, ½ teaspoon pepper, 2 cups mushrooms
Meanwhile, place refried beans in a separate saucepan over low heat, stirring occasionally until warmed through, 3-4 minutes. Set aside. In a separate skillet, heat corn tortillas in a dry skillet one at a time, until slightly browned on both sides, 1-2 minutes. Place one tortilla on a plate and spread about 2 tablespoons of warmed refried beans on the tortilla.
1 cup refried beans, 8-10 medium-size corn tortillas
Add ½ cup of mushroom taco mix and 1 tablespoon of salsa to the tortilla.
5-6 Tablespoons salsa
Garnish with pickled onion, cilantro, mashed avocados (optional), and fresh lime juice.
¼ cup pickled onion, cilantro, 2 teaspoons lime juice, 2 medium avocados