Triple Mushroom and Rice Fajitas

A different take on the usual meat-filled fajitas.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄2 cup  uncooked regular brown rice
• 1⁄4 cup water
• 2  tablespoons lime juice
• 1  tablespoon olive oil
• 2  large garlic cloves, minced
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon salt
• 3  ounces portabella mushrooms, stemmed and thinly sliced
• 3  ounces  fresh  chanterelle mushrooms or 3  ounces  oyster mushrooms, thinly sliced
• 3  ounces  fresh shiitake mushrooms, stemmed and thinly sliced
• 1  medium green peppers or 1  medium  red pepper, cut into thin strips
• 4  green onions, cut into 1 1/2 inch pieces
• 8  flour tortillas, 8 inch

Directions

1. Cook rice according to package directions, except omit the salt.
2. In a large ziplock bag, combine the water, lime juice, oil, garlic, cumin, oregano, and salt.
3. Add mushrooms, pepper strips, and green onions.
4. Seal the bag and turn to coat ingredients evenly.
5. Marinate at room temperature for 15 to 30 minutes.
6. Stack tortillas and wrap in foil. Heat in a 350º oven for 10 minutes to soften.
7. In a large skillet, cook undrained mushroom mixture over medium-high heat for 6 to 8 minutes or until peppers are tender and all but about 2 tbsps of the liquid has evaporated, stirring occasionally.
8. Stir in cooked rice and heat through.
9. To serve, spoon mushroom-rice mixture onto warmed tortillas and roll up.