Sauteed Mushrooms, Onion, & Chipotle Chile with Corn Tortillas

Directions

Heat the olive oil in a large nonstick skillet over medium heat and stir in the onion.

Cook, stirring often, until tender, 4 to 6 minutes.

Stir in the mushrooms and turn the heat up to medium-high.

Cook, stirring, until the mushrooms soften and begin to lose moisture.

Turn the heat back to medium and add ½ teaspoon salt, the garlic and the chipotle.

Continue to cook until the mushroom liquid has evaporated from the pan, about 8 to 10 minutes.

Stir in the cilantro, season with salt and pepper.

Heat the tortillas, 2 or more at a time, depends on how big your skillet, in a dry skillet over medium-high heat, or you can use a microwave.

Spoon each tortila with mushrooms, and sprinkle some cheese on top.

Fold the tortilla and serve with salsa.