If I was served this healthy Tex-Mex dish at a restaurant I would go back and order it again and again. It was that good.
The red, yellow and orange bell peppers were chopped chunky style as was the jalapeño, red and white onions and mushrooms. The cauliflower and broccoli were cut into tiny florets. The garlic clove was given a medium chop and the green chili was slit open and some of the seeds rinsed out.
The vegetables were pan roasted (stirring occasionally) at medium hight heat with a combination of canola, coconut and toasted sesame oils.
After pan roasting for several minutes the vegetables were covered with a lid as they continued cooking. They were stirred only occasionally. Kosher salt, cumin, chili powder (chili peppers, cumin, oregano), smoked paprika and a few drops of liquid smoke were added for seasoning.
The vegetables were placed in a folded whole wheat tortilla which was then toasted in a dry hot skillet without oil.
The absolute best hot sauce to use with these veggie tacos (well, other than my own home fermented sauces) is Black Label Reserve Chile Habanero Black Hot Sauce by El Yucateco. The flavor of charred habaneros adds to the smoky flavors of toasted sesame oil, smoked paprika and liquid smoke.