2 tb Olive oil
2 Portobello mushrooms; sliced
8 Button mushrooms; up to 10, sliced
1 Green pepper; sliced in strips
3 Green onions; chopped, green ends too
2 cl Garlic; minced
2 Celery ribs; chopped
2 ts Chili powder
1 tb Dried parsley, or fresh cilantro
1 bn Spinach; whole leaves if stems are tender, or rip leaf from stalks
Tortillas
Salsa
Guacamole
Sour cream
In frying pan with lid, saute garlic, onion, celery in olive oil
until almost tender. Add mushrooms, green pepper and saute a little
longer. Add 2 tb water, cover and cook a few minutes. Add chili
powder, and parsley, or fresh cilantro to taste if you have it. Add
spinach, replace cover, and turn off heat. While mixture is
sitting. Warm tortillas. I warm tortillas a couple at a time by
placing them on a small plate covered with a wet paper towel for 30
seconds in the microwave. Scoop mixture onto warm tortilla. Add
salsa, guacamole, sour cream, if you have them. I used salsa,
trying to keep it as low-fat as possible. Eat and enjoy!
