Instructions
1. Saute the onions and bell peppers in olive oil.
2. Separate into 2 dishes: add sauteed gluten to one and sauteed portabellos to the other. Don't mix the gluten into the mushroom one, so that it will be glutard-safe).
3. Season with Tony Cachere's or however else you like, to your heart's content.
Serve with warm corn and flour tortillas, sour cream, salsa, and spinach salad.