** chop everything first!
1 tablespoon vegetable oil
1 clove garlic -- minced
1 teaspoon ground cumin
1/2 teaspoon salt
2 Portobello or crimini mushrooms -- thinly sliced
1 bell or Cubanelle pepper
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
6 flour tortillas - use small ones
Heat oil, garlic, cumin, and salt in a 10-inch skillet over medium-high heat. Cook mushrooms and bell pepper mixture in oil for 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
Spoon about 1/2 cup mushroom mixture onto each tortilla.
Serve with salsa, guacamole, and/or vegan sour cream, if desired.