1. To make pico de gallo sauce: 2. Combine all ingredients specified for the sauce. 3. Let sit for at least a half hour so flavors will blend. Set aside. 4. To make pesto: 5. Put cilantro and garlic in a food processor and process until finely chopped. 6. With machine on, gradually add olive oil. Season and blend in cheese. Set aside. 7. To make filling: 8. Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast-iron skillet over medium-high heat. 9. Cook past translucent stage until browned, about six to eight minutes. 10. Prepare about 2 cups of vegetables -- the combination depends on personal taste. 11. Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat. 12. When almost at al-dente stage, add sliced mushrooms. 13. Continue cooking for about one minute. 14. The remaining pesto can be refrigerated or frozen for future use. 15. Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas. 16. Top with condiments, to taste, then roll up tortillas. 17. Three tortillas make one very generous portion. ---------------------------------------------------------------------------
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Ingredients
