1. Place the coconut oil in a pan over medium heat. Add the onion and cook for 1 minute, stirring frequently. Add the garlic, bell pepper, mushrooms, salt, and pepper and cook for 3 minutes, stirring frequently.
2. Add the cauliflower, chili powder, cumin, and chipotle chile powder and sauté until spices are fragrant, about 30 seconds. Add 2-4 tablespoons of water, stir to combine, and cover to lightly steam for a minute or two. Remove cover and continue to cook until the cauliflower is just tender, about 8 minutes more, stirring frequently. Add the lime juice and cilantro and mix well. Reduce the heat to low to keep the filling warm while you prepare the tortillas.
3. Warm the tortillas briefly by placing them one at a time in a dry sauté pan over high heat, flipping with tongs until just warmed through.
4. Place the mushroom-cauliflower filling inside the tortillas and add toppings of your choice. Enjoy!

Optional toppings: guacamole or avocado, salsa, diced tomato

Source: Recipe from Healing the Vegan Way, courtesy of Chef Mark Reinfeld from Vegan Fusion and The Doctor and the Chef, www.doctorandchef.com