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- 2 Tbsp. olive oil
- 1 large green bell pepper
- 1 medium yellow onion
- 1 package (8 oz.) sliced mushrooms
- 1 Tbsp. Knorr® Selects Vegetable Bouillon
- 1 avocado
- 1/4 bunch fresh cilantro
- 8 corn tortillas
- 5 Tbsp. sour cream
Heat olive oil in large nonstick skillet over high heat. Slice green pepper and onion and cook with mushrooms, sprinkled with Knorr® Selects Vegetable Bouillon, until tender, 7 to 8 minutes.
While vegetables are cooking, dice avocado, coarsely chop cilantro, and warm tortillas.
Evenly spoon vegetables onto tortillas and evenly top with sour cream, avocado and cilantro Serve with fresh lime or hot sauce, if desired.