Instructions: Heat tortillias in oven along with serving plate at low temp, as per package directions (ie: in foil so they dont dry out). (If you plan to do this in the microwave, wait.)

Saute mushrooms, bell pepper, onions, garlic, with seasonings in oil. I prefer somewhat crunchy bell peppers, so i begin sauteing everything before cutting up the pepper. This seems to get the timing right. When the vegetables have reached

the desired level of doneness - I like my mushrooms cooked to death - pour into the pan the salsa. Cook together for several more minutes.

Place the cheese and mushroom mixture in the tortilla, roll and serve.

(This is a "what is edible in my refrigerator" recipe that actually turned out well. So i thought id share. I never thought of mushrooms in "Mexican"

food before. Course we made shark fajitas a few weeks ago with soy sauce, so "authentic" doesnt seem to make a dent with me except for how i fix refried beans.) - Judith Elaine Bush bush@bohr.physics.upenn.edu Physics

appear.

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