Mushroom & Spinach Fajitas

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Vegetarian Mushroom & Spinach Fajitas

 

2 tbsps.olive Oil

2 portabello mushrooms, sliced

8 to 10 button mushrooms, sliced

1 green pepper, sliced in strips

3 green onions, chopped, green ends too

2 cloves garlic, minced

2 stalks celery, chopped

2 tsps. chili powder

1 tbsp. dried parsley, or fresh cilantro

bunch of spinach, whole leaves if stems are tender, or rip leaf from

stalks

Tortillas Salsa, Guacamole, Sour Cream

 

In frying pan with lid, saute garlic, onion, celery in

olive oil until almost tender. Add mushrooms, green

pepper and saute a little longer. Add 2 T. water,

cover and cook a few minutes. Add chili powder, and

parsley, or fresh cilantro to taste if you have it.

Add spinach, replace cover, and turn off heat. While

mixture is sitting. Warm tortillas. I warm tortillas a

couple at a time by placing them on a small plate

covered with a wet paper towel for 30 seconds in the

microwave. Scoop mixture onto warm tortilla. Add

salsa, guacamole, sour cream, if you have them.