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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Excellent fast dish - perfect for company. You can throw a little veggie mock chicken as well to thicken up the recipe. Ingredients:
1 onion |
1 red bell pepper |
1 yellow bell pepper |
1 garlic clove, crushed |
8 ounces mushrooms |
6 tablespoons vegetable oil |
2 tablespoons chili powder |
salt & freshly ground black pepper |
1 teaspoon cumin, and maybe a little oregano never hurt anyone |
4 -6 flour tortillas, warmed |
1 lime, cut into wedges |
1 sprig cilantro |
1 ripe avocado |
1 shallot, coarsely chopped |
1 lime |
1 seeded jalapeno, diced finely |
1 diced roma tomato |
Directions:
1. Julienne the vegetables and combine them in a bowl.
2. Add crushed garlic and mix lightly.
3. Removed mushrooms stalks and slice the caps - add to the bowl. mix the oil and chili powder, cumin and oregano in a cup, pour over veggies, and stir well.
4. Set aside to marinate. Note: Carnivores should feel free to add sliced chicken/steak.
5. Make the guacamole (I'm sure you know how), cover tightly and chill out in a fridge.
6. Heat a frying pan or wok until very hot. Add veggies and stir fry over high heat 5-6 minutes, until the mushrooms and peppers are just tender (I prefer mine slightly charred). Of course, meat eaters will probably need to cook longer so as not to have a bio-hazard for dinner. Season with salt and pepper.
7. Spoon the filling on to the tortilla and roll up.
8. Garnish with cilantro and serve with guacamole and lime wedges.
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