Ingredients:

• Sun-dried Tomato & Herb Tortillas
• Onion
• Green Bell Pepper
• Anaheim Pepper
• Mushrooms

Heated a combination of olive oil, vegetable oil and butter (totally about 2 1/2 Tbs.) in a medium pan. Meanwhile cut up the medium-sized onion into half-round, 1/4 inch slices, chopped the bell pepper into 1/4 inch vertical strips, chopped the Anaheim pepper cross-ways into rings, and chopped the the mushrooms into 1/4 inch slices. I started the sauteing, on medium-high, with the bell peppers, adding a large pinch of Kosher salt, a light shake of basic chili powder, and another shake of McCormick’s Gourmet Collection Mexican Style Chili Powder. After tossing in the pan a few times, and the peppers just starting to show signs of cooking (2-3 minutes), I added the onion. A few more tosses and the onions becoming translucent (4-5 minutes), I added the mushrooms and Anaheim pepper along with 2 Tbs. butter (just make a hole through the veggies in the middle of the pan and drop butter in), tossing immediately as the butter melted, I then lowered the heat to medium and continued to saute the whole mixture for another 4-5 minutes until everything looked sufficiently cooked.

Taking the pan with veggies, salsa, sour cream, and some grated cheese (cheddar and monterey jack) to the gable, we proceeded to assemble our fajitas. It was at this point I mentioned that I felt I had forgotten something important. I minute or two later after I had layered a heaping pile of veggies, salsa, sour cream, and cheese into my tortilla and was wrapping it up it hit me. Meat! Oh well, they’ll probably still be plenty tasty. Indeed, they were. Though, admittedly they were lacking some of that weight and substance provided by meat. I expect chicken or beef would have worked nicely with this.