1 pound fresh white mushrooms, cut in 1/4-inch thick slices
8 ounces portabella caps, halved and cut in 1/4-inch slices
1/2 teaspoon salt
1 teaspoon finely chopped garlic
2 tablespoons vegetable oil
1 large onion, cut into 8 wedges
1 large red bell pepper, cut into 1/2-wide strips
2 teaspoons finely chopped fresh jalape? peppers
8 (6-inch) flour tortillas, warmed

Trim mushrooms; halve portabellas; slice white and portabella mushrooms in 1/4-inch thick slices.

In a large skillet, sprinkle salt; heat over high heat until hot, about 5 minutes.

Add mushrooms and garlic. Cook and stir until mushrooms are tender, about 3 minutes; remove to bowl. Add oil, onion and red pepper. Cook and stir until tender, about 5 minutes.

Return mushrooms to skillet; stir in jalape? peppers and, if desired, 1 tablespoon chopped cilantro; heat until hot. Spoon an equal amount into the center of each tortilla; fold bottom and sides over the filling.

Serve with sour cream, salsa, lime wedges and additional finely chopped jalape?s, if desired.

Makes 4 servings.

Per serving: 293 cal, 11 g pro, 49 g carbo, 9 g fat, 739 mg sodium