3 bell peppers (one of each: red, yellow, and green)
1 medium red onion
2 portobello mushrooms
4 tablespoons oil (divided)
1 teaspoon smoked paprika
¼ teaspoon black pepper
2 15-ounce cans pinto beans
1 ½ teaspoons kosher salt (divided)
3 cloves smashed garlic
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
Desired toppings, such as: Sour cream, fresh cilantro, pico de gallo, guacamole, and shredded cheese
1. Broil the veggies. Preheat your broiler. -Thinly slice the bell peppers and onion. Remove the stems from the mushrooms and slice. Place in a bowl and toss with 2 tablespoons oil as well as 1 teaspoon kosher salt.
-Spread veggies on a parchment lined sheet pan. Place in broiler and broil approximately 8 to 10 minutes. Stir halfway through. Veggies should be softened and blackened on some of the edges.
2. Cook the beans. Drain and rinse pinto beans and add to a skillet. Heat over medium heat until warmed through and sauce is thickened (approximately 6 to 8 minutes). Stir in another ¼ teaspoon kosher salt (according to taste).
3. Sauté veggies. Once the veggies are finished in the broiler, finish them on the stove by heating remaining 2 tablespoons oil in cast iron skillet over medium-high heat. Add broiled veggies, chili powder, smashed garlic cloves, garlic powder, smoked paprika, and remaining ½ teaspoon kosher salt. Cook for approximately 5 minutes. Stir occasionally. Discard garlic cloves before serving.
4. Warm and char tortillas.
5. Serve and enjoy with your favorite toppings.