- 1 onion, cut into strips
- 1 green pepper, cut into strips
- 1/2 pound [227 g] fresh mushrooms, sliced
- Oil
- 1 cup [250 mL] salsa [your choice]
- 2 cups [500 mL] Tex Mex nachos shredded cheese, divided
- 4 large flour tortillas, warmed up
- Shredded lettuce
- Tomato wedges
Toppings:
- Radish slices
- Sour cream
- Cilantro
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- Cook and stir onion and green pepper strips and mushroom slices in a large lightly oiled frypan for 2 to 3 minutes.
- Stir in salsa and 1 1/2 cups [375 mL] of the shredded cheese, until melted.
- Spoon onto center of each tortilla; top with shredded lettuce and tomato wedges.
- Fold up bottom of each tortilla; overlap the sides.
- Sprinkle with remaining cheese.
- Top with topping ingredients.
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