Title: Wild Mushroom And Spinach Tacos
Categories: The, Green, Gourmet
Yield: 1 servings

12 Flour tortillas
250 g Mixed mushrooms; (9 oz)
50 g Leaf spinach; (2 oz)
100 g Monterey Jack; (or Cheddar
-cheese)
; (4 oz)
1 cn Sweetcorn kernels; (drained)
2 Red chillies
3 tb Peanut oil

--------------------------FOR THE VEGETABLE SALAD--------------------------
1 Courgette cut into strips
1 Carrot cut into strips
1 Red pepper cut into strips
2 Limes
4 tb Peanut oil

------------------------FOR THE YELLOW TOMATO SALSA------------------------
350 g Yellow or red tomatoes; (12
-oz)
2 Shallots
2 Garlic cloves
2 tb Coriander
1 tb White wine vinegar
2 Red chillies
1/2 Lime; Juice of
2 tb Maple syrup

Heat the peanut oil in a saute pan over a medium heat, add the mushrooms
and saute until coloured. Add the chilli, spinach and mix it together. Add
the corn and the cheese. Remove from the heat to allow the cheese just to
begin to melt. Season

Heat the tortilla over a light flame for 5-10 minutes or heat in the oven.
Roll each tortilla with the stuffing and roll them up. Garnish with the
vegetable salad and pour around the salsa. Serve

Converted by MC_Buster.

Converted by MM_Buster v2.0l.