3 TBS water
3 TBS lime juice
1 TBS olive oil
2 cloves garlic, minced or pressed
1/2 tsp ground cumin
1/4 tsp ground coriander
Red pepper flakes
10 oz portabella mushrooms, thinly sliced
2 medium red or green peppers, thinly sliced
1 large onion, thinly sliced
3 TBS olive oil
6 7-inch flour tortillas
Sour cream and salsa (optional)
Combine water, limejuice, oil, garlic, cumin, coriander, and pepper flakes in a plastic zipper bag. Add the mushrooms and marinate for 30 minutes at room temperature.
Pour 3 TBS olive oil into a large skillet and sauté pepper and onion slices over medium-high heat until vegetables are softened. Add the mushroom slices and marinade and continue cooking over high heat until the liquid evaporates.
Heat tortillas according to package Directions. Serve mushroom mixture rolled up in warm tortillas. Accompany with sour cream and salsa if desired.