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April 20, 2007, Newsletter Issue #150: Portobello Tacos

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Tip of the Week

2 cups chopped Portobello mushrooms 1 cup chopped broccoli 1/2 cup chopped carrots 1/2 cup sliced onion 1 teaspoon olive oil 1 cup chopped lettuce 1/3 cup chopped tomato 1/2 cup guacamole (optional) 4 - 6 flour tortillas

Fry up the onions, mushrooms, broccoli, and carrots in olive oil. When cooked to tenderness, remove and make up tortillas with veggies, chopped tomato, lettuce, and guacamole. Tortillas may be warmed up ahead of time in the microwave or on a stovetop pan.



2

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3

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