Portabello Veggie Fajitas

4 caps portabello or other mushrooms
2 green peppers
2 small Zucchini squash (optional)
1 white onion
chili powder, to taste
1 garlic clove, chopped, or to taste
1 15-oz can pinto beans, rinsed and drained
whole wheat tortillas
salsa


Instructions:
Slice mushrooms, peppers and squash into strips. Chop onions and combine veggies. Add chili powder and chopped garlic. Add a dash of vinegar or water to a frying pan to prevent veggies from sticking. Brown veggies and beans on medium heat until tender (steaming also works here). Serve on warmed tortillas topped with salsa.