Ingredients

• 4 portobello mushroom caps, sliced

• 1 red bell pepper, ¼-inch julienne

• 1 green bell pepper, ¼-inch julienne

• 1 yellow bell pepper, ¼-inch julienne

• 1 orange bell pepper, ¼-inch julienne

• 1 red onion, large, ¼-inch julienne

• 2 T extra-virgin olive oil
• 6 (8-inch) flour tortillas
• Vegan cheese (garnish)
• Salsa (garnish)
• Cilantro leaves (garnish)

FOR THE MARINADE

• 3 T garlic, minced

• ¼ c onion, minced

• 2 T chili powder
• 3 T orange zest
• 2 T lime zest

• ½ c orange juice

• 3 T lime juice

• ⅓ c extra-virgin olive oil

• 1 t cumin, ground

• ½ t sea salt

• ½ t freshly ground black pepper