Ingredients
Scale
- 4 Portobellini mushrooms
- 2 sweet orange banana peppers
- 2 sweet yellow banana peppers
- 1 sweet red banana pepper
- 2 stalks green onion
- 1 ripe avocado
- 1 1/2 cups shredded salad greens
- 3/4 cup of shredded vegan white cheddar cheese
- 1/2 cup of medium spicy tomato salsa (spiciness optional)
- 1/4 cup sour cream (optional)
- 4 teaspoons of desired hot sauce or Tabasco (optional)
- 6 medium yellow corn soft tortillas
- 4 table spoons extra virgin cold pressed olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 lime, 1/2 juice, 1/2 sliced
- salt and pepper to taste
Instructions
- Clean and slice portobellini mushrooms and place in bowl.
- Add 2 tablespoons olive oil, lime cumin and chili powder and toss well, set aside.
- Wash and slice orange, yellow and red peppers lengthwise and place in bowl.
- Add 1 tablespoon olive oil, salt and pepper and toss well, set aside.
- Preheat barbecue to 400 F.
- Shred lettuce and cheese.
- Slice up avocado.
- Place pieces of mushrooms on grill and cook on both side 10 minutes per side or until grill marks appear. Set aside.
- At the same time heat up 1 tablespoon of olive oil in a cast iron pan and saute peppers and onions till onions and peppers are cooked and are charred a bit. Set aside.
- Place tortilla shells on grill and heat about 1 minute a side.
- Place soft tortilla on plate.
- Spread salsa on top till slightly covered.
- Add grilled portobellini mushrooms, peppers and onions, and finally avocado.
- Top with lettuce and cheese, sour cream and hot sauce (optional).
- Enjoy!
- Prep Time: 50 minutes
- Cook Time: 30 minutes
