Ingredients
1
tablespoon vegetable oil
1
clove garlic, finely chopped
1
teaspoon ground cumin
1/2
teaspoon salt
12
oz fresh baby portabella or cremini mushrooms, thinly sliced (6 cups)
2
cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4
cup chopped fresh cilantro
2
tablespoons lime juice
6
flour tortillas (8 to 10 inch)
Guacamole or sour cream, if desired
Chunky-style salsa, if desired
Preparation
In 10-inch nonstick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.
