Ingredients

The following ingredients have 4 Servings
  • 1/2 cup low sodium gluten free tamari
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 4 cups water
  • 2 portobello mushrooms
  • 1 red pepper
  • 1 green pepper
  • 1 medium onion
  • Olive oil
  • Salt and pepper
  • 8-10 corn or 4-6 brown rice tortillas
  • Salsa

Instruction

  • Mix tamari, cumin, chili powder, and water in a bowl large enough to hold the veggies. Set aside.
  • Wipe the portobello mushrooms and remove the gills.
  • Slice vegetables into long strips and put in the marinade. Marinade the vegetables for at least an hour.
  • Pour olive oil onto a cast iron skillet. Place the vegetables in the skillet. You can also use a grill pan or cook on a grill. Cook until tender, adding salt and pepper near the end of cooking. If using a grill or grill pan, cook until you see grill marks.
  • Serve with tortillas and salsa.