Heat another saucepan over medium-high heat simultaneously to toast tortillas (if using a pan, I lightly mist with an olive oil spray vs. pouring in olive oil for a light coat). If you have a non-electric stovetop, just throw the tortilla straight on the burner.

Chop cilantro finely while the medley cooks.

Flip tortillas quickly until golden brown on each side. Note that the Siete brand I use cooks quickly and to avoid cooking too long or it will harden. As tortillas cook, place on a separate plate and cover with a saucepan lid to keep warm. If you have a tortilla warmer, even better!

Stir vegetables and cook for only a few minutes; you want vegetables to be golden and al dente upon serving. Once caramelized, remove from heat.

Plate tortillas and pour your mushroom mixture on top. Garnish with salt, pepper, and cilantro and add a squeeze of lime. Perfecto!