# Components:
→ Vegetables
01 - 1 large red bell pepper, thinly sliced
02 - 1 large yellow bell pepper, thinly sliced
03 - 1 large green bell pepper, thinly sliced
04 - 1 large red onion, thinly sliced
05 - 2 medium zucchini, sliced into half-moons
06 - 1 cup mushrooms, sliced
→ Seasonings
07 - 2 tablespoons olive oil
08 - 2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ To Serve
15 - 8 small flour or corn tortillas, warmed
16 - 1 avocado, sliced (optional)
17 - 1/2 cup fresh cilantro, chopped (optional)
18 - 1/2 cup salsa or pico de gallo
19 - 1/2 cup shredded cheese or vegan cheese (optional)
20 - 1/2 cup sour cream or plant-based alternative (optional)
21 - 1 lime, cut into wedges
# Method:
01 - Place a large skillet over medium-high heat and add the olive oil.
02 - Add all sliced vegetables to the skillet and sauté for 5–7 minutes, stirring occasionally, until softened and starting to caramelize.
03 - Sprinkle chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, salt, and black pepper over the vegetables, stirring well to coat evenly.
04 - Continue to cook for an additional 3–5 minutes until vegetables are tender but retain their vibrant color.
05 - Taste and adjust seasoning as desired.
06 - Warm the tortillas in a dry skillet or microwave until pliable.
07 - Fill tortillas with the cooked vegetables and top with avocado, cilantro, salsa, cheese, and sour cream as preferred.
08 - Serve immediately with lime wedges on the side.
