This recipe is delicious when you’re in the mood for comfort vegan Mexican food. The list of may be quite lengthy but it is well worth the time, effort and list of ingredients. I suggest you double or even triple this recipe for lunch and extra dinners for the week.
Package of tortillas
2 red peppers
2 yellow peppers
1 package of crimini or Portobello mushroom, or similar Mushroom
1 large onion, any kind
1 head of romaine lettuce, chopped into strips
1 large tomato
seasonings:Cumin, Coriander, Salt, Pepper, Garlic
Top with lime
Vegan sour cream
Oil for coating
9 inch or larger skillet
Slice all of the vegetables; place all the veggies in a large bowl. Add the oil first to the veggies, and then add the seasonings to coat evenly.
As with all my signature meals, I DO NOT measure my seasoning and herbs for my dishes.
Add a generous amount coating the vegetables. Grab a large skillet and turn the heat to medium-high. Add about 1 T of oil to the pan and wait about minimum 1 minute or until the pan is almost smoking.
Add veggies slowly, careful not to crowd the pan. Cook for about 5 minutes or until one side of the veggies are seared (brown and crunchy) While the veggies are cooking on the first side, chop the lettuce and tomato and any optional ingredients you like. Set Aside. Stir veggies for about 5 more minutes until they are tender yet slightly still firm. Warm the tortillas in another skillet to warm for folding.
Now time for assembly, grab a tortilla, if using vegan cheese add first on tortilla. Take a spoon full of veggies and add to tortilla. Continue to add desired toppings. Fold and enjoy.