Preparation Time
Serves 1, time 10 minutes


  • 5 asparagus spears cut into small rounds
  • 2 cups mixed mushrooms
  • 1tbsp. extra virgin olive oil
  • salt
  • pepper
  • 1/3  cup organic jack cheese, shredded
  • 2 corn tortillas
  • ¼ cup diced tomatoes
  • ¼ cup diced cucumbers
  • guacamole


  1. Heat the olive oil in a skillet over medium heat.
  2. Add and sauté the asparagus, 3-5 minutes until tender with a slight crunch. When done, place the asparagus in a prep bowl.
  3. In the same pan, sauté the mushrooms until crispy on the outside but still tender on the inside.
  4. In another pan, heat the tortillas on both sides.
  5. After flipping the tortillas, add the cheese to each.
  6. Place a lid on the pan until the cheese melts.
  7. Once the cheese melts, add the asparagus and mushrooms to each tortilla.
  8. Top each tortilla with a spoon of cucumbers, a spoon of tomatoes, and a scoop of guacamole.
  9. Salt and pepper to taste.
  10. Serve.