Number of Servings: 2
Ingredients:
4 corn tortillas
1 large green zucchini, peeled and sliced into thin strips
1 large Portobello mushroom, approximately 6 inches
1 medium green bell pepper, seeded and sliced into thin strips
1 medium red bell pepper, seeded and sliced into thin strips
1 medium yellow bell pepper, seeded and sliced into thin strips
1 large white onion, sliced thinly
2 small garlic cloves, minced
1/8 tsp ground cumin
1/16 tsp cracked black pepper
1/16 tsp sea salt
3/4 tsp dried oregano
1 1/2 Tbsp extra virgin olive oil
How to Prepare:
1. Remove the stem and gills from the mushroom, then slice into thin strips and set aside.
2. Place a saucepan over medium high flame