1 recipe Mojo Chili Marinade (below)
3 medium bell peppers (one red, yellow and orange, if available), sliced length-wise, then cut in half
1 large red or white onion, cut into ¼-inch-thick slices
4 portobello mushroom caps
Cubed tofu (if you're down for it and looking for more protein. It'll soak up the flavor of the marinade!)
4-6 8-inch flour tortillas
Shredded Monterey Jack cheese, salsa, sliced avocado, light sour cream and/or chopped cilantro for topping, optional
- Prepare marinade in large shallow glass bowl. Add vegetables, turning to coat. Let marinate for 30 minutes or up to 2 hours, stirring occasionally.
- Melt some cold pressed Coconut Oil on low-medium heat until melted. Using a slotted spoon, spoon out the vegetables, reserving the marinade, and let it sizzle until they are crips-tender. You'll know when they're ready by the amazing citrus smell wafting through your kitchen.
- Place each tortilla on direct heat (gas range or ceramic cook top) until warm or hot according to package directions. Transfer tortillas to serving plates. Spoon vegetables onto tortillas. Top each serving with desired toppings.
- Roll up and devour.