1/2 cup sliced mushrooms (Portobello is best)
1/4 tsp cumin
1/4 tsp paprika
dash cayenne
salt/pepper to taste
corn or flour tortilla
Directions:
Sautee the mushrooms in a lightly oiled skillet with spices until just soft. Spoon the mixture into the tortilla shell.
**For a complete meal, serve with 1 1/2 cups vegetable (lettuce, tomato, avocado) and 2 ounces of protein (refried beans).
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