Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
24
High
Nutrition per serving
Calories503.9 kcal (25%)
Total Fat14 g (20%)
Carbs80.5 g (31%)
Sugars13.2 g (15%)
Protein18.5 g (37%)
Sodium1492 mg (75%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

3 cupsmushrooms
sliced

1green pepper
large, sliced

2red peppers
large, sliced

1orange pepper
large, or yellow, sliced

1onion
medium, sliced

1clove garlic
finely chopped

1 Tbspground cumin

1 Tbspchili powder
more to taste

1 tspblack pepper

½ tspsalt

½ tspcayenne pepper

12flour tortillas
small

4 cupsgreens
i like to use pea shoots or finely sliced boston lettuce

vegan cheese
shreddedor, graded

coconut oil
for frying

lime

sriracha sauce
Instructions
Step 1
Heat a very large skillet over medium-high heat.
Step 2
Once hot add about a tablespoon of coconut oil to the large skillet, add the garlic, onion and mushrooms and cook until the mushrooms are slightly browned.
Step 3
Season generously with salt, cumin and chili powder and toss in your peppers.
Step 4
Cook until all vegetables are softened, stirring often. Add in your cayenne and black pepper to taste and mix.
Step 5
Warm tortillas in the microwave or oven.
Step 6
Serve tortillas with greens, topped with mushroom pepper medley, vegan cheese, and a drizzle of sriracha, and any other toppings you desire such as salsa, guacamole or even vegan sour cream.
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