(Jenn’s own recipe)
vegetable oil
1 bell pepper (preferably red), sliced
1 onion, sliced
10 oz. mushrooms, sliced
3 very juicy limes of lime juice
1/2 tsp sea salt
1/2 tsp cumin
1/4 heaping tsp cayenne
1/4 tsp chili powder
cilantro to taste
tortillas (we usually use flour)
cheese, salsa, avocados, sour cream, jalepenos, etc. for serving
Mix pepper, onion, mushrooms, lime juice, salt, and spices in a large bowl.
Heat oil over a high heat in a 12-inch nonstick pan. When hot, add vegetable mixture. Cook, stirring occasionally, over high heat until all liquid is absorbed and the veggies are a little browned.
Off the heat, stir in cilantro.
Serve hot, wrapped in heated tortillas with the toppings of your choice.
Jenn came up with this recipe while living in Philly, but didn’t write it down for several years. It is a weeknight regular at our place.
Can be made with beef in place of the mushrooms. To do so, marinate the beef in lime and spices separately, and cook separately from the onions and peppers. Haven’t done this recently, so haven’t carefully measured the spices for this version.
Goes really well with guacamole, obviously.