Heat up the tortillas in a dry frying pan on both sides until they turn golden brown. Keep the temperature on low to middle heat. They get burn quickly.
2
Cut portobello mushrooms, red onion and bell peppers into slices.
3
Fry the mushrooms first in some olive oil until they shrink. Then add the red onion, bell peppers, taco spice mix and sugar. Fry for about 5-6 minutes.
