Updated: Apr 29, 2020
Chopped seitan could take the place of the portobellos if you prefer, or look for vegetarian “steak” or “chicken” strips.
2 tablespoons olive oil 2 large portobello mushrooms, cut into strips 1 green bell pepper, cut into strips 1 red bell pepper, cut into strips 1 onion, cut into strips ¾ teaspoon chilli powder ¼ teaspoon cumin Dash hot sauce (optional) 1 tablespoon chopped fresh cilantro (optional) 4 flour tortillas, warmed Toppings: salsa, sliced avocadoes, vegan sour cream, etc.
1. Heat olive oil in a large skillet and add mushrooms, bell peppers, and onion. Allow cooking for 3–5 minutes until vegetable is almost done. 2. Add chilli powder, cumin, and hot sauce if desired, and stir to combine. Cook for 2–3 more minutes until mushrooms and peppers are soft. Remove from heat and stir in fresh cilantro if desired. 3. Layer the mushrooms and peppers in flour tortillas and top with salsa, fresh sliced avocados, and/or vegan sour cream.