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Step 1
Shred the mushrooms with your hands and place in a bowl with the onion, bell pepper and all of the dry seasonings. Toss to coat.
Step 2
Heat the oil in a large skillet over medium heat. Add the veggies and allow to sit undisturbed for 3-5 minutes, or until the bottom layer starts to brown and the mushrooms have released their moisture. Toss and cook for another 3-5 minutes. Pour in the BBQ sauce and simmer on low for a couple more minutes. Be sure to keep the heat low so the sauce doesn't burn.
Step 3
While the veggies are cooking, combine all of the slaw ingredients (except for the cabbage & cilantro) in a bowl to make vegan ranch. Taste and adjust the seasonings as needed. Add the cabbage & cilantro to a large bowl and toss with 3/4 of the sauce. Set aside.
Step 4
Heat the tortillas over an open flame or in a skillet. To assemble, layer each tortilla with mushrooms, slaw, avocado, pickled onions and cilantro. Serve the leftover ranch and lime wedges on the side.