Instructions

1. 1

   Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.

2. 2

   Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.

3. 3

   Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.

4. 4

   Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. Fill a tortilla with a spoonful of mushroom-cheese mixture, fold, and cook in skillet until browned and cheese is melted, about 5 minutes per side.

5. 5

   Repeat until all tortillas are filled and cooked. Serve immediately.