Here I go again, doing something in a tortilla. What can I say? That’s what I like. Readers may tire of seeing the same theme repeated but I never tire of enjoying the deliciousness.
- red bell pepper
Mushrooms were dry sautéd in a pan rubbed with oil. When they stopped putting out moisture and the pan was dry again the cooking continued until they were nicely browned. The cooked mushrooms were set aside to be added back later into the dish. Dry sautéing mushrooms cooks the mushrooms in their own juices concentrating the flavor. It also gives the mushrooms a firmer texture.
The same pan in which the mushrooms were cooked was used to sauté onion, celery and peppers with avocado oil and kosher salt.
After a few minutes garlic was added and then zucchini.
Next, corn was added, a fajita seasoning Faye had put together was mixed in and the cooked mushrooms were added back into the pan.
A couple of folded tortillas were filled with the veggies and browned in a lightly sprayed pan.
My fermented green and red hot sauces and whatever commercial hot sauces and salsas are open are always brought out for meals like this.