Mushroom and Pepper Tacos

Tonight we just did not feel like leftovers (even though last night's curry was pretty tasty). The boys wanted something fun, so we did another breakfast for dinner. I wanted something a little more substantive than pancakes, and the mushrooms in the fridge weren't getting any younger. I had also bought sun dried red peppers on a recent trip to the bulk food store and thought I would put them into something. The result? These tacos. Tasty, but I wish I had made some tofu sour cream.

INGREDIENTS

- 2 tbsp oil

- 1 red onion, halved and sliced

- 2 garlic cloves, minced

- 8- 10 large mushroom, thickly sliced

- 1 tsp chili powder

- 1 tsp cinnamon

- 1/2 tsp cinnamon

- 1/2 tsp oregano

- 1/2 tsp salt

- juice of 1 lime

- 1/4 cup sun dried red peppers, roughly chopped

- juice of 1 lime
- 2 tbsp enchilada sauce

- cilantro to garnish

- wheat tortillas

METHOD

1. Heat oil in frying pan over med-hi heat. Saute onions for 8-18 mins, until golden brown. Add garlic and fry 2 more mins. Add mushroom and fry 5 mins, until softened.

2. Add spices and mix well, then lime juice, peppers, and enchilada sauce. Reduce heat. Cook 5 mins, or until mushrooms are done to you liking. Garnish with cilantro and serve in a warm tortilla.