Squash With Mushrooms

Directions

1. 1
   Rinse, trim and cut the zucchini into 1/4-inch cubes.
2. 2
   In a small saute pan, heat 2 tablespoons of the oil.
3. 3
   Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
4. 4
   Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking.
5. 5
   Cook for 10 minutes or until the squash is tender.
6. 6
   Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.
7. 7
   Remove the cooked mushrooms from the heat and add to the squash mixture.
8. 8
   Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream.
9. 9
   Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
10. 10
    Serve wrapped in warm corn tortillas.