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To make pesto, put cilantro and garlic in a food
processor and process until finely chopped.
With machine on, gradually add olive oil.
Season and blend in cheese.
Slice enough onion to equal about 1/2 cup.
Sauté with margarine in a small cast-iron
skillet over medium-high heat.
Cook past translucent stage until browned, about
six to eight minutes.
Prepare about 2 cups of vegetables --the
combination depends on personal taste.
Cook all vegetables except mushrooms in lemon
juice and 2 tablespoons of pesto over medium to medium-high heat.
When almost at al-dente stage, add sliced
mushrooms.
Continue cooking for about one minute. (The
remaining pesto can be refrigerated for future use.)
Place vegetable mixture over sizzling onions,
then spoon vegetable-onion mixture into centre of warmed tortillas.
Top with condiments, to taste, then roll up
tortillas.
Three tortillas make one very generous portion. |
