- 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.
- 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.
- 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.
- 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