Light, delicious and nutritious.
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
No nutrition information available
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.