Tacos, Enchiladas, Tamales, Tostadas

Serves 4

• 2 tablespoons safflower or expeller pressed canola oil
• 1 pound cleaned, chopped mushrooms, such as a combination of stemmed shiitake, oyster and cremini
• 1 pouch (8 ounces) Frontera Chipotle Garlic Taco Skillet Sauce
• Chopped fresh cilantro for garnish
• 8 to 12 warm corn or small flour tortillas

1. Heat 1 tablespoon of the oil in 12-inch nonstick skillet over very high heat. Add half of the mushrooms. Cook without stirring, until nicely browned, 2 to 3 minutes. Stir and then remove to a plate. Add the remaining tablespoon of oil to the pan and cook the remaining mushrooms.
2. Return all mushrooms to skillet. Stir well and cook 1 minute. Add the sauce and stir to coat mushrooms.
3. Sprinkle with cilantro. Serve in warm tortillas for making soft tacos.