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Easy Mushroom Filled Tortillias

Category: Mexican

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.5) by 2 users

Ingredients:

1/2 cup Fresh mushrooms
5 tbsp Olive oil
Salt
Pepper
Oregano
Marjoram
Garlic
1/2 Bell pepper, sliced into bite-sized strips
1/2 small Onion, thinly sliced and separated into rings
1 cup Prepared salsa
2 Flour tortillias
Shreded cheddar cheese

Instructions:

Heat tortillias in oven along with serving plate at low temp, as per
package directions (ie: in foil so they don't dry out). (If you plan
to do this in the microwave, wait.)

Saute mushrooms, bell pepper, onions, garlic, with seasonings in oil.
I prefer somewhat crunchy bell peppers, so i begin sauteing
everything before cutting up the pepper. This seems to get the timing
right. When the vegetables have reached

the desired level of doneness -- I like my mushrooms cooked to death
~- pour into the pan the salsa. Cook together for several more
minutes.

Place the cheese and mushroom mixture in the tortilla, roll and serve.

(This is a "what is edible in my refrigerator" recipe that actually
turned out well. So i thought i'd share. I never thought of mushrooms
in "Mexican" food before. 'Course we made shark fajitas a few weeks
ago with soy sauce, so "authentic" doesn't seem to make a dent with
me except for how i fix refried beans.) -- Judith Elaine Bush
bush@bohr.physics.upenn.edu Physics Department, 209 S 33rd St.
Lab: 215-898-8832 Philadelphia, PA 19104-6396 USA
FAX: 215-898-2010

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