1 tablespoon chipotles en adobo sauce
3 tablespoons vegetable oil
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2–3 portobello mushrooms (about 8 ounces), sliced 1/2-inch-thick
1 red bell pepper, thinly sliced lengthwise
1 yellow bell pepper, thinly sliced lengthwise
1 orange bell pepper, thinly sliced lengthwise
1 small red onion, halved and sliced
8 tortillas, warmed
Cilantro, chopped and whole leaves for serving
Salsa for serving
Preheat the oven to 400 degrees F.
In a large bowl, whisk together the adobo sauce, vegetable oil, cumin, garlic powder, onion powder, salt and pepper. Add the mushrooms, peppers and onions, gently tossing to coat.
Spread the peppers in a single layer on a sheet pan. On another sheet pan, arrange the mushrooms and onions in a single layer.
Roast the vegetables for 20-25 minutes until browned and caramelized at the edges. About halfway through cooking, toss the peppers and flip the mushrooms and onions.
Serve with tortillas, cilantro and salsa.