Cook Brown Rice and Quinoa according to package instructions. Set aside.
Bell Peppers and Onions
Saute bell peppers and onions in olive oil over medium heat or in a foil pouch on the grill until onions are translucent and peppers are soft and tender.
Set aside.
Black Beans and Corn
In a skillet on medium heat, saute corn, mushrooms, green onions and bell peppers until peppers are soft. Approx. 5 - 8 minutes
Turn heat down to low.
Stir in rinsed black beans, cumin and chili powder and simmer, stirring often, for 3 - 5 minutes or until black beans are hot.
Add brown rice/quinoa mixture and mix together.
Arrange Fajitas
Place 2 TBSP brown rice/corn mixture on an Azteca No Preservative Flour Tortillas.
Top with sauteed/grilled bell peppers and onions.
Fold one side over, then one end, then other side.
Notes
You can add taco sauce, salsa, etc to your fajita before wrapping. Add in banana peppers and/or jalapenos for even more flavor!