Skillet Veggie “Tacos”
This is a very quick meal and it brings everyone to the kitchen to ask what the wonderful smell is!
Baby Portobello mushrooms, sliced (and sliced again, if big)
Yellow and orange bell peppers, sliced twice (slice in long strips and then slice down the middle) or any peppers you like
low carb tortillas (I used the ones with 6 grams of carbs or less but everyone hated them so we will probably try leaves of Romaine, collard greens, or some types of lettuces next time.) Or, just use the healthiest flour tortillas you can find that go with your taste preferences!
Seasonings (we used sea salt, pepper, garlic salt with parsley, and a blend of powdered spices) Also, a dash of tamari or soy sauce or Bragg’s liquid amino’s.
Oil – use sparingly. I used about 1 Tablespoon of a blend of coconut oil and olive oil – this should coat the pan and heat up before the vegetables are added.
I just put my cutting board near our cast iron skillet and scraped everything into it as I cut it.
Let the veggie mixture cook on high heat until they are sizzling well and turn it down two medium high. Add any seasonings you want to use. While they are cooking, put the tortillas on a cast iron griddle with just enough butter to keep them from cracking when heated.
When the vegetables are done, put them on the heated tortillas ON the side of the tortilla that was against the griddle. You want the softly browned side to be where the hot vegetables go. Fill tortillas with vegetables and enjoy!
Optional toppings: nutritional yeast, shredded cheddar, sour cream, plain, Greek yogurt, or a healthy salad dressing.