1 tablespoon olive oil or canola oil
1 onion, chopped
4 garlic cloves, minced
2 portobello mushroom caps, sliced
1 red bell pepper, seeded and julienned
4 green onions, chopped, including green parts
1 carrot, peeled and julienned
Kernels from 2 ears of corn (1 cup), or 1 cup thawed frozen corn
1/4 cup water
1 small tomato, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
Freshly ground pepper to taste
Juice of 1 lime
8 flour tortillas, warmed
Guacamole (recipe follows)
Shredded Cheddar cheese, sour cream, and/or fresh salsa for garnish
1. In a large skillet, hear the oil over medium heat and sauté the onion for 3 minutes. Add the garlic and sauté for 2 minutes. Stir in the mushroom, increase heat to high, and sauté for 5 minutes, or until the mushroom brown. Add the bell pepper, green onions, carrot, and corn and sauté for 5 minutes. Stir in the water, tomato, cilantro, chili powder, pepper, and lime juice. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
2. Spoon 2 large tablespoons fo the vegetable mixture into each warmed tortilla. Top with guacamole and garnish with cheese, sour cream, and/or salsa, if you wish. Fold the tortillas and serve.
Makes 4 servings
2 ripe Hass avacados, peeled and pitted
1/2 cup chopped fresh cilantro
1/2 cup finely chopped onion
1/2 cup diced tomato
1 small jalapeño chili, seeded and minced
2 teaspoons fresh lime juice, or to taste
1 teaspoon salt, or to taste
1. Using a fork, mash all the ingredients together in a bowl to make a chunky sauce. Makes about 2 cups.
The guacamole can be made up to 4 hours ahead: press plastic wrap directly onto the surface of the guacamole and refrigerate.
To make spicier, add more minced jalapeno, cayenne, or Tabasco sauce. For more flavor, add 6-12 tomatillos that have been broiled for 8 minutes on each side and then chopped. Or, add 1/2 teaspoon ground cumin or 1-2 minced garlic cloves.