I've been on a Mexican cuisine kick lately - and looking to branch out beyond the standard carne asada, piccadillo, or pollo filling. After trying a few new restaurants in the area, I'm bursting with inspiration and a full pantry to help me pull it all together.
With a few basic, fresh ingredients, you can have a hearty, healthy, meatless masterpiece that everyone is sure to love.
6 large flour tortillas ($.65)
1 1/2 C. Mexican Rice ($.20)
2 C. refried beans (frijoles) ($.40)
1/4 lb. cremini mushrooms, sliced thin ($.65)
3 medium yellow onions ($.10)
2 T. vegetable oil ($.05)
1/2 tsp. minced garlic ($.10)
2 C. shredded lettuce ($.30)
2 C. shredded cheese, any blend ($1.40)
3 Roma tomatoes, chopped ($.45)
1 C. sour cream ($.50)
1/4 C. chopped cilantro ($.10)
Sautee mushrooms and onions in oil with garlic over medium heat in a nonstick pan. Cook until onions are slightly caramelized and mushrooms are tender - about 8-10 minutes.
Warm tortillas over medium heat on a large griddle pan. Once pliable, on one side of the tortilla, add 1/8 C. each rice and beans, then add 1/6 of all remaining ingredients.
Fold and roll, place seam side down on griddle pan and sear over medium-high heat for 30 seconds to one minute.
Serve with salsa and chipotle ranch or guacamole.
Repeat with remaining tortillas and remaining ingredients.
Yields = 6 servings
Cost: $4.95
Cost per serving: $.83
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