INGREDIENTS (4 PORTIONS)
2 tablespoons extra-virgin olive oil
1/2 onion, finely chopped
1 small chili, finely chopped
2 cloves garlic, minced
Salt
340g mushrooms, thinly sliced
1 1/2 teaspoons dried oregano
8 corn tortillas
1/2 cup goat cheese or feta (optional)
100g green lentils, cooked & drained
INSTRUCTIONS
Heat oil in a large skillet over medium-high heat.
Saute onion, chilli, garlic, and 1/4 teaspoon salt until onions are translucent, 2 to 4 minutes.
Add mushrooms and cook, stirring, over high heat, until mushrooms turn deep golden brown and release their liquid, 4 to 6 minutes.
Remove from heat and sprinkle with oregano. Divide mushroom mixture among tortillas and sprinkle with Parmesan.