I've been slowly adding more and more veggies through experimentation, but now I'm at the point where I either need to use bigger tortillas or just be more picky about which veggies I want 😅 this is the configuration I'm using right now, though in the summer I like to use avacado instead of sauce.

I heat the tortillas in a pan with a light coat of walnut oil and black pepper and assemble my fixins in the pan itself.

Sauce is also homemade! I save all the vinegar from pickled jalapenos and then mix that with equal parts coconut oil in a heated pan, then combine it with whatever seasoning I'm feeling like during that batch (rn I'm using nooche, though sometimes I go for an onion sauce or mustard). It's not super precise so there's no recipe, I've just got a feel from experimentation.

Also the fake-on bits are actually a cheap local veriety I've found. Basically just smoke and salt flavored crunchy soy chips.

Once I'm done, I pack up my chopped veggies to do this again in a couple days. I usually make four at a time every two days, and these are my pre-shift and mid-shift work meals. Served with a thicc pea protein chocolate drink.