C. Greenlee - Seattle, WA, USA
Serving Size: 6; Preparation Time: 0:20
Heat oil, garlic, cumin, and salt in a 10-inch skillet over medium-high
- 1 tablespoon vegetable oil
- 1 clove garlic -- minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 3/4 pound fresh baby portobello or crimini mushrooms -- thinly
- 2 cups frozen stir-fry bell peppers & onions -- (from a 16 oz.
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 6 flour tortillas
- salsa, guacamole
Cook mushrooms and bell pepper mixture in oil for 4 to 6 minutes,
stirring frequently, until vegetables are crisp-tender.
Sprinkle with cilantro and lime juice.
Spoon about 1/2 cup mushroom mixture onto each tortilla; roll
Serve with salsa, guacamole, and/or vegan sour cream, if desired.