1- wash all the veggies that need to be washed.
2- start chopping the cauliflower into bite size pieces, next you will slice all of the bell peppers and onions to your preference.
3-slice the mushrooms.
4- finely chop cilantro and onions.
5- in a pan or a grill start sautéing the cauliflower and mushrooms. Once they are midway cooking go ahead and add the sliced bell peppers , and fresh onions. This will prevent from your veggies to get mushy since the cauliflower and mushrooms take longer to sauté.
6- while everything is sautéing go ahead and add coconut aminos, oregano and Cayenne. Don’t add salt! The coconut ánimos should be enough.
7- when all the veggies are fully done, turn off the stove, set aside and move on to the salsa
Sauce instructions:
1-Roast the jalapeños and tomatillos together.
2- when they are fully roasted add them to the blender and add a splash of water. Than add salt to taste and blend it all together.
3- once your sauce is ready pour it in a container and add fresh chopped cilantro and onion to give it a chunky consistency.
4- mix it all together and it’s ready to enjoy.
5- once all of your components are ready. Warm up your tortillas and add the sautéed veggies, more cilantro and onions.
6- topped it off with the hot salsa and avocado.