Ingredients
4 large portobello mushrooms (about 3/4 pound)1 tablespoon olive oil1 medium sweet red pepper, cut into strips1 medium onion, halved and thinly sliced2 garlic cloves, minced1-1/2 teaspoons chili powder1/2 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon crushed red pepper flakes1 teaspoon grated lime zest2 tablespoons lime juice8 corn tortillas (6 inches), warmed1 cup shredded pepper jack cheese
Preparation
Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.
In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.
