Smoky Mushroom and Pepper Tacos


2 Tbsp. cooking liquid (water, broth, etc.)
1/2 red onion, thinly sliced
1 small orange (or color of choice) bell pepper, thinly sliced
1/2 tsp. smoked paprika
1/2 tsp. cumin
2 cups pre-sliced baby portabella mushrooms
To serve:
          Food for Life Sprouted Corn Tortillas
          Cilantro/parsley
          Hot sauce
          Low sodium salsa

Slice red onion and bell pepper into thin pieces.

Warm cooking liquid in a large skillet over medium-high heat.
Add onion and peppers and cook, stirring for 5 minutes. Add a
splash or two of water if the pan becomes dry.

Add smoked paprika and cumin, and cook, stirring for 1 minute.

Add mushrooms, and cook, stirring, for 2 to 3 minutes until the
mushrooms are nicely browned.

Heat corn tortillas in a dry pan over high heat until slightly
charred on either side.

Build tacos with desired toppings.

Makes 2 servings.