Recipe - Wild Mushroom And Spinach Tacos

12 Flour tortillas
250 g Mixed mushrooms; (9 oz)
50 g Leaf spinach; (2 oz)
100 g Monterey Jack; (or Cheddar
cheese)
; (4 oz)
1 cn Sweetcorn kernels; (drained)
2 Red chillies
3 tablespoon Peanut oil

FOR THE VEGETABLE SALAD
1 Courgette cut into strips
1 Carrot cut into strips
1 Red pepper cut into strips
2 Limes
4 tablespoon Peanut oil

FOR THE YELLOW TOMATO SALSA
350 g Yellow or red tomatoes; (12
oz)
2 Shallots
2 Garlic cloves
2 tablespoon Coriander
1 tablespoon White wine vinegar
2 Red chillies
One half Lime; Juice of
2 tablespoon Maple syrup

Heat the peanut oil in a saute pan over a medium heat, add the mushrooms
and saute until coloured. Add the chilli, spinach and mix it together. Add
the corn and the cheese. Remove from the heat to allow the cheese just to
begin to melt. Season

Heat the tortilla over a light flame for 510 minutes or heat in the oven.
Roll each tortilla with the stuffing and roll them up. Garnish with the
vegetable salad and pour around the salsa. Serve

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Converted by MM_Buster v2.0l.