1/2 cup chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
28 oz. can tomatoes
1 tbsp. honey
1 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
16 oz. fresh mushrooms, sliced
2 tbsp. margarine
8 oz. pkg. cream cheese, cut up
1 cup sour cream
3/4 cup sliced green onions
8 - 7 inch flour tortillas
2 cups shredded pepper cheese
dash ground red pepper
Cook onion and garlic in oil until tender. Stir in tomatoes (cut
up), honey, 1 tsp. chili powder, cumin, coriander, and red
pepper. Bring to a boil, reduce heat, and simmer uncovered about
30 minutes or until thick, stirring occasionally.
In a saucepan cook mushrooms and remaining chili powder (2 tsp.)
in margarine on medium high 4 to 5 minutes until mushrooms are
tender and liquid evaporates. Reduce heat. Stir in cream cheese
until melted. Add 1/4 cup sour cream and the chopped green
onion. Spoon 1/3 cup mushroom mixture in center of each
tortilla. Sprinkle with pepper cheese and rollup. Place seamside
down in a greased 12x7x2 inch baking dish. Spoon tomato mixture
over tortillas.
Cover and bake in a 350 degree oven for 30 minutes or until
heated through. Top with shredded pepper cheese and return to
oven until cheese melts. Serve on a bed of lettuce and tomatoes,
with sour cream, if desired. Serves 4 - 5 .
