This dish can be made regularly because it is so simple and yet impressive. We love the flavor and meatiness of the mushroom here, but the recipe also works well with tofu or tempeh instead of the Portobello. Taking the time to serve with rice and beans would make the meal even more traditional.
6 whole-grain flour tortillas
2 tablespoons olive oil
2 large garlic cloves, pressed or minced
1 yellow onion, cut into half-moon slices
1 red bell pepper, seeded and cut into 1/2-inch strips
1 green bell pepper, seeded and cut into 1/2-inch strips
2 Portobello mushrooms, cut into 1/2-inch strips (about 8 ounces)
1 teaspoon seeded and minced jalapeño, or to taste (optional)
1/2 cup corn, either frozen or fresh off the cob (optional)
2 teaspoons ground cumin 1 teaspoon chile powder 1/4 teaspoon cayenne, or to taste
1 teaspoon sea salt, or to taste 1/2 teaspoon black pepper, or to taste
1 tablespoon soy sauce 2 cups thinly sliced lettuce (about 4 ounces)
1 cup cubed and seeded tomato
1. Preheat the oven to 200°F. Place the tortillas on a baking tray or a plate and cover them with a moist towel to warm them up without drying them out. Let them heat up gently while you make the rest of the meal.
2. Using a large skillet or wok, sauté the olive oil, garlic, onion, red and green bell peppers, mushrooms, and jalapeño, if using, over medium heat for about 5 minutes, or until the peppers are bright and soft, stirring occasionally. Add the corn, if using, cumin, chile powder, cayenne, salt, pepper, and soy sauce, and cook for 5 minutes more, or until all veggies are cooked through.
3. Remove the tortillas from the oven. Serve the sautéed vegetables, lettuce, and tomatoes in separate bowls along with the warm tortillas still under the towel, and let everyone make his or her own.
With permission from The 30-Minute Veganby Mark Reinfeld and Jennifer Murray. Copyright © 2009.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.