Mushroom and pepper tacos

4

1 small red onion 1 cup mixed tri-color peppers 1 pound mushrooms 2 jalapeno peppers or pickled jalapenos 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon chili powder ½ cup cheddar or mozzarella cheese 2-3 cilantro twigs (chopped) 4 whole wheat tortillas

1. Taco filling: peel and finely chop onion and jalapeno peppers. Coarsely chop mushrooms. 2. Heat 2 table spoons olive oil in a skillet over medium-high heat. Cook onion for 5-7 minutes until golden brown. Stir in mushrooms, peppers and jalapenos. Season with salt, pepper and chili powder. Cook for 10-15 minutes, stirring, until vegetables release all the moisture and become lightly browned. 3. Grill 4 small tortillas on a grill or skillet until charred marks appear. Stuff each tortilla with a filling, top with cheese and heat through until cheese melts. Garnish with chopped cilantro. Serve warm.