1 pound fresh white mushrooms, cut in 1/4-inch thick slices
8 ounces portobella caps, halved and cut in 1/4-inch slices
1/2 teaspoon salt
1 teaspoon finely chopped garlic
2 tablespoons vegetable oil
1 large onion, cut into 8 wedges
1 large red bell pepper, cut into 1/2-wide strips
2 teaspoons finely chopped fresh jalapeno peppers
8 (6-inch) flour tortillas, warmed
Trim mushrooms; halve portabellas; slice white and portabella
mushrooms in 1/4-inch thick slices.
In a large skillet, sprinkle salt; heat over high heat until
hot, about 5 minutes.
Add mushrooms and garlic. Cook and stir until mushrooms are
tender, about 3 minutes; remove to bowl. Add oil, onion and
red pepper. Cook and stir until tender, about 5 minutes.
Return mushrooms to skillet; stir in jalapeno peppers and, if
desired, 1 tablespoon chopped cilantro; heat until hot. Spoon
an equal amount into the center of each tortilla; fold bottom
and sides over the filling.
Serve with sour cream, salsa, lime wedges and additional finely
chopped jalapenos, if desired.
Makes 4 servings.
Per serving: 293 cal, 11 g pro, 49 g carbo, 9 g fat, 739 mg