2 Portabello Mushrooms, sliced 8-10 Button Mushrooms, sliced 1 greenpepper, sliced in strips 3 green onions, chopped, green ends too 2cloves garlic, minced 2 stalks celery, chopped 2 t. Chili powder 1 T.dried parsley, or fresh cilantro Bunch of spinach, whole leaves ifstems are tender, or rip leaf from stalks Tortillas Salsa, Guacamole,Sour CreamIn frying pan with lid, saute garlic, onion, celery in olive oil untilalmost tender. Add mushrooms, green pepper and saute a little longer.Add 2 T. water, cover and cook a few minutes. Add chili powder, andparsley, or fresh cilantro to taste if you have it. Add spinach,replace cover, and turn off heat. While mixture is sitting. Warmtortillas. I warm tortillas a couple at a time by placing them on asmall plate covered with a wet paper towel for 30 seconds in themicrowave. Scoop mixture onto warm tortilla. Add salsa, guacamole,sour cream, if you have them. I used Salsa, trying to keep it aslow-fat as possible. Eat and enjoy!Created and posted by Bobbie Beers
