Mushroom and Chile Roll-ups Recipe

• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 fresh poblano pepper, seeded and cut into 1/4-inch-thick strips
• 1/2 medium yellow onion, sliced into 1/4-inch-thick strips
• 1 garlic clove, minced
• 1/2 teaspoons Sunny Spain Penzey seasoning
• 1/2 pound portobello mushrooms, cleaned and sliced into 1/4-inch-wide strips
• 1 medium Roma tomato, medium dice
• 2 tablespoons coarsely chopped fresh flt leaf parsley
• 1 teaspoon freshly squeezed lime juice
• 8 Romaine (looser lettuce) leaves
• 1/2 cup crumbled queso fresco
• 1 medium avocado, thinly sliced
• "Pickled Jalapeños":/recipes/10805 or "Pickled Red Onions":/recipes/10839
• Lime wedges
• optional - 1 cup already grilled lean beef, cut into 1/4-inch-thick strips

1. Heat oil in a large sauté pan over medium heat until shimmering. Add cumin and oregano and cook until fragrant, about 1 minute. Add chile, onion, garlic, and 1 teaspoon of the salt and cook until onion is tender, about 7 minutes.
2. Add mushrooms and remaining 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes.
3. Remove the pan from heat and stir in tomato,beef (if using), and lime juice. Season with freshly ground black pepper. Divide mixture among Romaine leaves and serve with optional garnishes.