Mushroom and Squash Fajita Bowls

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2 tablespoons avocado oil

8 ounces cremini mushrooms, sliced

6 ounces portobello mushrooms, sliced

1 medium white onion, sliced thin

1 orange bell pepper, sliced

1 yellow bell pepper, sliced

1 small yellow squash, cut into 1/2-inch pieces

1 small zucchini, cut into 1/2-inch pieces

3 cloves garlic, sliced

1 heaping tablespoon ancho chile powder

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 ounces tequila

1 lime, juiced

1/4 cup fresh cilantro leaves

Cilantro Lime Cauliflower Rice, recipe follows

1/2 cup pico de gallo

1/2 cup queso fresco

Hot sauce, to taste

1 large avocado, sliced

Cilantro Lime Cauliflower Rice:

Two 10-ounce bags riced cauliflower, cooked according to the package instructions

1 lime, juiced

1/4 cup chopped fresh cilantro