Spinach Mushroom Tortillas Recipe
While I sometimes enjoy making complicated dishes, I don't always have hours to spend in the kitchen. Today, with the glut of fast, processed food, people think you have to spend all day cooking in order to eat healthy. Good vegetarian or vegan food doesn't have to take lots of time.
This was a yummy, filling and fast meal that I threw together to clean out the fridge. It is also my submission to The Healthy Cooking Challenge at Alicia's wonderful blog Vegan Epicurean. This month, her challenge is to make a family favorite recipe healthy and vegan. Years ago, these tortillas would have contained meat and cheese. Now they are much healthier, and they taste better too.
My recipe makes 2 large tortillas and is ready to eat in about 15 minutes. If you have a family favorite that you would like to healthy up and make vegan, head on over to Alicia's and join in the fun!
Spinach Mushroom Tortillas
1 red pepper,seeded and sliced into thin strips
- 1 red onion, sliced into thin strips
- 1 8 oz. carton of baby bella mushrooms or mushrooms of your choice, sliced
- 2 cloves garlic, minced
- 2 c. baby spinach, roughly chopped
- 2 whole grain tortillas
- 2 T. salsa
- 2 T. guacamole
Saute pepper and onion in a little water over med. heat for 3-4 min.. Add mushrooms and garlic, cover, reduce heat and sweat about 10 min. till tender. Add spinach and heat 1-2 minutes, just till wilted. Divide between 2 whole grain tortillas, top each with 1 T. of guacamole and 1 T. salsa.
Serves 2.
Note: I used my home canned salsa found here , use whatever salsa you like. While I often make my own guacamole, this time I used Wholly Guacamole.