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Heat the cumin seeds in a small, dry skillet for about one minute until their fragrance is released. Put them in a large bowl with the mushrooms, garlic, and olive oil. Toss well to coat them all.
Preheat the grill to medium hot.
Put the mushrooms, onion, zucchini, and bell peppers on the grill screen (you can use the rack of a broiler pan if you don't have a grill). Grill 2 or 3 inches from the heat, stirring now and then, until the mushrooms are cooked through. This will take about 7 minutes.
Make the chipotle cream sauce by processing the cream, chili pepper, and salt in a food processor until the pepper is finely chopped. This should take about 20 seconds.
Slice the cooked veggies into strips and place an equal amount on each tortilla.
Sprinkle the crumbled cheese over the top and garnish with cilantro.
Serve with the chipotle cream sauce and perhaps some salad and Mexican rice.
(Serves 6)
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