Total Time
50mins
Prep 30 mins
Cook 20 mins

Excellent fast dish - perfect for company. You can throw a little veggie mock chicken as well to thicken up the recipe.

Ingredients Nutrition

Directions

  1. Julienne the vegetables and combine them in a bowl.
  2. Add crushed garlic and mix lightly.
  3. Removed mushrooms stalks and slice the caps - add to the bowl. mix the oil and chili powder, cumin and oregano in a cup, pour over veggies, and stir well.
  4. Set aside to marinate. Note: Carnivores should feel free to add sliced chicken/steak.
  5. Make the guacamole (I'm sure you know how), cover tightly and chill out in a fridge.
  6. Heat a frying pan or wok until very hot. Add veggies and stir fry over high heat 5-6 minutes, until the mushrooms and peppers are just tender (I prefer mine slightly charred). Of course, meat eaters will probably need to cook longer so as not to have a bio-hazard for dinner. Season with salt and pepper.
  7. Spoon the filling on to the tortilla and roll up.
  8. Garnish with cilantro and serve with guacamole and lime wedges.

Reviews

(2)
Most Helpful

These are really delicious! The only changes I made were using 2 red bell peppers (didn't have any yellow), threw in some spinach, and cut back on the oil~~only used 2 T. olive oil & 4 T. water. Worked beautifully and we really enjoyed them! Thanks so much for sharing! :O)

SPrins March 15, 2010

This was so yummy!! I used this vegan recipe for my fiance who is a vegetarian and I as a meat-eater didn't even miss meat!! It was delicious not to mention very simple!!

Loves2CookInTx March 10, 2006

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