Ingredients

• 2 Poblano peppers
• 2 small sweet peppers
• 2 Portobello caps, sliced & grilled
• 6 small soft flour tortillas
• 2 tbsp olive oil
• 2 scallions, sliced
• 4 cloves garlic, thinly sliced
• pinch of ground cumin
• pinch of oregano
• salt & pepper
• 2 cups shredded cheddar or Mexican cheese mix
• Lime wedges, cilantro & sour cream for garnish

Steps

1. Roast peppers & mushrooms on the grill till brown & tender, do not char.
2. Grill tortillas till a little charred, but still pliable. Remove and keep warm wrapped in foil.
3. On med, heat oil in skillet, add garlic, scallions & herbs. Cook a couple min.
4. Slice up peppers and mushrooms, add to skillet to heat.
5. Remove tortillas from foil and fill with a little of pepper/mushroom mix and cheese.
6. Squeeze a lime wedge onto filling in each taco along with some sour cream & chopped cilantro.

Serves: 2-4

Credit: Camille Van Sant