Recipe - Easy Mushroom Filled Tortillias

One half cup Fresh mushrooms
5 tablespoon Olive oil
Salt
Pepper
Oregano
Marjoram
Garlic
One half Bell pepper, cut or sliced up
into bitesized strips
One half small Onion, thinly cut or sliced up
and separated into rings
1 cup Prepared salsa
2 Flour tortillias
Shreded cheddar cheese

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@bohr.physics.upenn.edu Physics
Department, 209 S 33rd St. Lab: 2158988832 Philadelphia,
PA 191046396 USA
FAX: 2158982010

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