Vegetable Enchiladas or Soft Taco Filling

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Vegetable Enchiladas or Soft Taco Filling

 

1 cup yellow onions, chopped

2 tablespoons olive oil

2 jalapeno peppers, chopped

1 cup mushrooms, sliced

3/4 cup zucchini, diced

2 garlic cloves, minced

1 cup potatoes, diced

1 red bell peppers, chopped

1 yellow bell peppers, chopped

1 teaspoon dried oregano

3 tablespoons fresh cilantro, chopped

1 teaspoon cumin

pinch cayenne and pinch crushed red pepper

Salt and black pepper

 

 

In a large pan over high heat, saute the onions and garlic in the olive oil

until translucent, then add the potatoes, jalapenos, red and yellow peppers and

the mushrooms, saute on high until the mushrooms are soft and edible. Add the

zucchini and saute until the zucchini are no longer crunchy when you taste them.

Add the rest of the ingredients then season and set aside to cool.

This makes a good enchilada or soft taco filling

 

 

 

 

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