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. |
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