If this looks familiar it’s because this sort of dish pops up from time to time in the menu rotation and gets mentioned in the blog, and that, of course, is because it is so good.
Mushrooms were cooked first with avocado oil at medium high heat.
The browned mushrooms were removed from the pan and set aside. The same pan, with a little more avocado oil, was used to sauté onion, Serrano chiles, cumin seeds and kosher salt.
Garlic and zucchini were added.
Meanwhile, fresh spinach had been blanched, rinsed in cold water, squeezed, roughly chopped and added into the pan along with the previously cooked mushrooms.
Tortillas, sprayed on both sides with olive oil cooking spray, were softened in the microwave for twenty seconds then draped over inverted stainless steel mixing bowls. These were baked in a 350ºF oven. I neglected to keep an eye on these and they got little browner than intended, but they were still good.
The stir fried vegetables were served in baked tortilla bowls with added avocado wedges, cherry tomatoes, avocado cilantro sauce and home made fermented hot sauce.