• aluminum foil
• large sauce pan
• several small bowls
• plate

• 8 tortillas
• 1 T olive oil
• 1 large or 2 small red onions, chopped or sliced
• 3 cloves garlic, minced
• 2 bell peppers, seeded and sliced
• 1 pound seitan (cut into strips), 4 portobello mushroom caps (sliced), or half of each
• 2 T soy sauce
• 1 lime, juiced
• 1-2 T chili powder
• black pepper

Toppings

• 1 large or several small tomatoes, diced
• guacamole
• grated cheese (cheddar, monterey jack...)
• salsa
• sour cream or vegan sour cream

Heat olive oil over medium-high heat. Add onion and sauté, stirring occasionally, until soft, about 5 minutes. Add garlic and peppers and sauté, stirring frequently, another 5 minutes.

Add seitan and/or mushrooms, pepper, soy sauce, juice from the lime, chili powder, and black pepper, lower heat, and simmer for 5 minutes, stirring frequently.

Place all the toppings in individual bowls and the tortillas on a plate. Keep the filling in the pan to maintain heat and serve immediately.