8 corn tortillas
For the Filling:
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cardamom
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 cup diced onion
2 tablespoons chopped garlic
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cups sliced mushrooms
2 cups chopped cauliflower
1/2 cup diced tomato
1/4 cup chopped cilantro
For the Cheezy Sauce:
3/4 cup raw cashews
1/4 cup hemp seeds
1/4 cup unsweetened soy, hemp or almond milk
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper