Easy mushroom filled tortillias

1 Servings

Ingredients

Quantity Ingredient
½ cup Fresh mushrooms
5 tablespoons Olive oil
Salt
Pepper
Oregano
Marjoram
Garlic
½ Bell pepper, sliced into bite-sized strips
½ small Onion, thinly sliced and separated into rings
1 cup Prepared salsa
2 Flour tortillias
Shreded cheddar cheese
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FAX: 215-898-2010

Directions

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@... Physics Department, 209 S 33rd St.

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