Recipe for Wild Mushroom and Spinach Tacos

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Yield:

1 servings

Ingredients:

Amount	Ingredient
12 x	Flour tortillas
250 gm	Mixed mushrooms, (9 oz)
50 gm	Leaf spinach, (2 oz)
100 gm	Monterey Jack, (or Cheddar cheese) (4 oz)
1 can	Sweetcorn kernels, (drained)
2 x	Red chillies
3 tbl	Peanut oil
	----------------- FOR THE VEGETABLE SALAD ----------------
1 x	Courgette cut into strips
1 x	Carrot cut into strips
1 x	Red pepper cut into strips
2 x	Limes
4 tbl	Peanut oil
	----------------- FOR THE YELLOW TOMATO SALSA ----------------
350 gm	Yellow or red tomatoes, (12 oz)
2 x	Shallots
2 x	Garlic cloves
2 tbl	Coriander
1 tbl	White wine vinegar
2 x	Red chillies
1/2 x	Lime, Juice of

Instructions:

Instructions: Heat the peanut oil in a saute pan over a medium heat, add the mushrooms and saute until coloured. Add the chilli, spinach and mix it together. Add the corn and the cheese. Remove from the heat to allow the cheese just to begin to melt. Season

Heat the tortilla over a light flame for 5-10 minutes or heat in the oven.

Roll each tortilla with the stuffing and roll them up. Garnish with the vegetable salad and pour around the salsa. Serve

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