INGREDIENTS

INSTRUCTIONS

Heat tortillias in oven along with serving plate at low temp, as per
package directions (ie: in foil so they don't dry out). (If you plan to do
this in the microwave, wait.)
Saute mushrooms, bell pepper, onions, garlic, with seasonings in oil. I
prefer somewhat crunchy bell peppers, so i begin sauteing everything before
cutting up the pepper. This seems to get the timing right. When the
vegetables have reached
the desired level of doneness -- I like my mushrooms cooked to death --
pour into the pan the salsa. Cook together for several more minutes.
Place the cheese and mushroom mixture in the tortilla, roll and serve.
(This is a "what is edible in my refrigerator" recipe that actually turned
out well. So i thought i'd share. I never thought of mushrooms in "Mexican"
food before. 'Course we made shark fajitas a few weeks ago with soy sauce,
so "authentic" doesn't seem to make a dent with me except for how i fix
refried beans.) -- Judith Elaine Bush bush@bohr.physics.upenn.edu Physics
Department, 209 S 33rd St.                 Lab: 215-898-8832 Philadelphia,
PA 19104-6396  USA
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