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Ingredients
  • 3 Tbsp. vegetable oil, divided
  • 4 large (about 1 lb. total) portobello mushrooms, stemmed, gills removed, and sliced ½ inch thick (8 cups)
  • 3 small assorted bell peppers, sliced ¼ inch thick (about 2 1/ 2 cups)
  • 1 small red onion, sliced
  • ¼ inch thick (about 1 cup)
  • 1 tsp. kosher salt, divided
  • 1 tsp. finely chopped garlic (about 2 garlic cloves)
  • 1 tsp. ground cumin 1 tsp. smoked paprika
  • ½ tsp. chipotle chile powder (optional)
  • 5 Tbsp. Worcestershire sauce
  • 2 Tbsp. ketchup
  • 8 (6-inch) flour tortillas, warmed
  • Toppings: fresh cilantro leaves, lime wedges, salsa, and sour cream
Steps
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