- Heat oil in a large, non-stick skillet over medium heat.
Add mushrooms; saute 5 minutes until almost tender.
- Add onion, bell pepper, cumin, chili powder, black pepper; squeeze 2-3 lime wedges over veggies.
- Cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro.
- Spoon ½ to ¾ cup mixture down center of each tortilla; Roll each tortilla up.
Serve with salsa or fresh avocado on side.
Texas A & M AgriLife Extension