INGREDIENTS
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1/2 Tbsp canola oil
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4 oz chorizo, casing removed
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1 small red onion, sliced
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4 oz white button mushrooms, stems removed, sliced
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1 large poblano pepper, seeded, sliced into thin strips
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Salt and black pepper to taste
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1 1/2 cups shredded Monterey Jack cheese
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4 medium whole-wheat tortillas
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Guacamole