- 3 tablespoons olive oil, or to taste
- 1 small red onion, finely chopped
- 1 pound mushrooms, coarsely chopped
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped red bell pepper
- 1/3 cup chopped yellow bell pepper
- 2 jalapeno peppers, minced, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 4 whole wheat tortillas
- 1/2 cup shredded Cheddar cheese
- 2 sprigs cilantro, chopped, or more to taste
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add onion and cook until golden brown, 5 to 7 minutes. Stir in mushrooms, bell peppers, and jalapenos. Season with salt, pepper, and chili powder. Cook and stir until vegetables are tender, 10 to 15 minutes.
- Lightly brush tortillas with olive oil. Place tortillas on a grill or skillet over medium heat and heat until char marks start to appear, 1 to 2 minutes.
- Divide mushroom and bell pepper mixture among tortillas. Top with Cheddar cheese and heat until cheese melts, about 2 minutes. Garnish with cilantro.
06/04/2019
recipepes.com
mushroom and bell pepper tacos, recipe
PT15M
PT1H
5
455 calories
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