Ingredients
Vegetables
- 4 tbsp olive oil
- 3 bell peppers, sliced lengthwise
- 1 medium to large red onion, sliced
- 1 package cremini or portobello mushrooms, sliced
- 2 jalapeños, chopped
Seasonings
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes
- ½ tsp cayenne pepper
To Serve
- 8 small flour or corn tortillas
- 1 avocado, sliced
- Fresh cilantro
- 2 limes, cut into wedges
- Hot sauce, such as Cholula
Servings
Yields
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Linked Recipes
Preparation
Step 1
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the mushrooms and let them sear before sautéing for 3–5 minutes until browned. Transfer to a plate.
Step 2
Add the remaining olive oil to the skillet. Add the onions and bell peppers, then sprinkle over the cumin, chili powder, smoked paprika, garlic powder, crushed red pepper flakes, and cayenne. Sauté for 6–7 minutes until tender with lightly charred edges.
Step 3
Warm the tortillas over an open flame or in a lightly oiled skillet until soft and lightly browned.
Step 4
Fill each tortilla with the vegetable mixture, then top with jalapeños, avocado, fresh cilantro, a squeeze of lime, and your favorite hot sauce.
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