A very simple, yet satisfying meal. Most of this recipe's prep time is spent marinating the vegetables, which can be done in advance. This from-scratch meal requires little more effort than convenience food, yet tastes like home cooking. An added bonus is that we source our portabellas locally year-round!
|2 clv||garlic (crushed)|
|1⁄2 t||ground cumin|
|1 t||oregano (dried, crushed)|
|3 T||lime juice|
|1 T||olive oil|
|10 oz||portabella mushrooms (thinly sliced)|
|1||bell pepper (medium red, yellow, or green, cut into thin strips)|
|1||poblano pepper (medium, cut into thin strips)|
|4||green onions (medium, diced)|
|6||tortillas (corn or flour)|
|1||lime (sliced into 6 wedges)|
In a large glass baking dish, whisk together garlic, cumin, oregano, lime juice, oil and water. Add mushrooms, pepper and green onions. Thoroughly coat and set aside to marinate for 15 to 30 minutes.
Wrap tortillas in foil and warm in a 350º oven for about 10 minutes or until soft. Transfer entire marinade mixture to a hot skillet and sauté over medium-high heat, stirring occasionally for about 5 minutes or until peppers are tender and most of the liquid has evaporated. To serve, spoon mushroom filling into warm tortillas, garnish with lime wedges.
Use corn tortillas instead of flour in order to make this meal gluten-free.