INGREDIENTS
1
Onion, medium
1 lb
Portobello mushroom caps
1 tbsp
Tomato paste
1/2 cup
Barbecue sauce, prepared
1
Chipotle chile in adobo sauce
1 2/3 tbsp
Canola oil
1 tbsp
Cider vinegar
4
8- to 10-inch whole-wheat tortillas, whole-wheat
3/4 cup
Monterey jack cheese