Triple Mushroom and Rice Fajitas

Ingredients

• 1/2 cup uncooked regular brown rice
• 1/4 cup water
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 large garlic cloves, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 3 ounces portabella mushrooms, stemmed and thinly sliced
• 3 ounces fresh chanterelle mushrooms or oyster mushrooms, thinly sliced
• 3 ounces fresh shiitake mushrooms, stemmed and thinly sliced
• 1 medium green pepper or red pepper, cut into thin strips
• 4 green onions, cut into 1 1/2 inch pieces
• 8 flour tortillas, 8 inch

Directions

1. 1

   Cook rice according to package directions, except omit the salt.

2. 2

   In a large ziplock bag, combine the water, lime juice, oil, garlic, cumin, oregano, and salt.

3. 3

   Add mushrooms, pepper strips, and green onions.

4. 4

   Seal the bag and turn to coat ingredients evenly.

5. 5

   Marinate at room temperature for 15 to 30 minutes.

6. 6

   Stack tortillas and wrap in foil. Heat in a 350º oven for 10 minutes to soften.

7. 7

   In a large skillet, cook undrained mushroom mixture over medium-high heat for 6 to 8 minutes or until peppers are tender and all but about 2 tbsps of the liquid has evaporated, stirring occasionally.

8. 8

   Stir in cooked rice and heat through.

9. 9

   To serve, spoon mushroom-rice mixture onto warmed tortillas and roll up.