Time to put on your Sombrero!
(I took that picture on a cruise to Baja back when I thought it was okay to go to Mexico.)
1/2 c. onions
package sliced mushrooms
1 Tb. minced garlic
4 whole wheat tortillas
jar of green chili salsa (or green enchilada sauce)
Directions: Cook onions and garlic in a hot skillet with Tb. olive oil until tender. Add mushrooms and small cans of green chilies. Cook through.
Take one tortilla, spread 1/4 of the filling mixture and 1/4 of the cheese. Gently roll up. Repeat with each tortilla.
Tip: Using fresh tortilla will prevent breakage.
Wait! Something is missing!
There’s this big ol’ blog contest going on with Women’s Health and you can go here to vote for RER or another blog you enjoy
Join the 21 Day Run Camp now!
Do you want to run faster, stronger or longer? Join in!