Servings: 4 servings.
2 medium onions, sliced 1/4 cup olive oil, divided 3/4 pound portobello mushroom, sliced SAUCE: 2 to 4 chipotle peppers in adobo sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 2 teaspoons granulated garlic 1 teaspoon garlic powder 1 to 2 teaspoons kosher salt 2 cans (14 ounces each) jackfruit, drained and shredded 1/2 cup pumpkin seeds or pepitas, toasted 1/4 cup nutritional yeast 12 corn tortillas (6 inches), warmed Optional: Lime wedges, sliced cabbage, salsa, cilantro leaves and avocado
