INGREDIENTS
2 tbsp
olive oil
2
green bell peppers (deseeded and thinly sliced)
1
jalapeño (deseeded and minced)
2
portabella mushrooms (stems removed and sliced)
1 tsp
cumin
1 tsp
chili powder
1/2 tsp
salt
8 oz
Monterey Jack cheese (shredded (reserve half for topping))
1 cup
sour cream
14
corn tortillas
3 tbsp
olive oil
1/2
onion (diced small)
2 tbsp
whole-wheat flour
1 cup
vegetable broth (or chicken broth)
15 oz
tomato sauce (plain)
2 tsp
chili powder
2 tsp
cumin
1/2 tsp
salt
sour cream
cilantro