Squash With Mushrooms

Step 1

Rinse, trim and cut the zucchini into 1/4-inch cubes.

Step 2

In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.

Step 3

Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is tender.

Step 4

Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.

Step 5

Remove the cooked mushrooms from the heat and add to the squash mixture.

Step 6

Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream. Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.

Step 7

Serve wrapped in warm corn tortillas.