Tonight we just did not feel like leftovers (even though last night's curry was pretty tasty). The boys wanted something fun, so we did another breakfast for dinner. I wanted something a little more substantive than pancakes, and the mushrooms in the fridge weren't getting any younger. I had also bought sun dried red peppers on a recent trip to the bulk food store and thought I would put them into something. The result? These tacos. Tasty, but I wish I had made some tofu sour cream.INGREDIENTS
- 2 tbsp oil
- 1 red onion, halved and sliced
- 2 garlic cloves, minced
- 8- 10 large mushroom, thickly sliced
- 1 tsp chili powder
- 1 tsp cinnamon
- 1/2 tsp cinnamon
- 1/2 tsp oregano
- 1/2 tsp salt
- juice of 1 lime
- 1/4 cup sun dried red peppers, roughly chopped
- juice of 1 lime
- 2 tbsp enchilada sauce
- 2 tbsp enchilada sauce
- cilantro to garnish
METHOD
1. Heat oil in frying pan over med-hi heat. Saute onions for 8-18 mins, until golden brown. Add garlic and fry 2 more mins. Add mushroom and fry 5 mins, until softened.
2. Add spices and mix well, then lime juice, peppers, and enchilada sauce. Reduce heat. Cook 5 mins, or until mushrooms are done to you liking. Garnish with cilantro and serve in a warm tortilla.
