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This colorful medley of onions, mushrooms and bell peppers is marinated in a spicy sauce and wrapped in tortillas. Serve with guacamole, sour cream, lime wedges and fresh cilantro sprigs.
Prep Time: 00:20
Cook Time: 00:20
1 onion 1 red bell pepper
1 green bell pepper
1 yellow bell pepper
one garlic clove, crushed
8 ounces mushrooms caps, cleaned
6 tablespoons of vegetable oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper
4 - 6 flour tortillas, warmed
1Prep the veggies:
2Slice the onion. Cut the peppers in half, remove the seeds and cut the flesh into strips. Slice the mushroom caps in half (or thinner, if desired). Put all veggies in a bowl. Add the crushed garlic and mix lightly.
3Whisk the oil and spices in a small bowl. Pour over the vegetable mixture and stir to coat thoroughly. Set aside.
4Heat a frying pan until very hot. Add the marinated vegetables and stir fry over high heat for 5 to 6 minutes, until the mushrooms and peppers are just tender. Season with salt and pepper. Spoon the filling onto each tortilla and roll up.
5Garnish with cilantro and serve with accoutrements.
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