INGREDIENTS
20 ozs
pineapple chunks
1
to 2 chipotle peppers in adobo )
1/4 cup
apple cider vinegar
2
to 3 garlic cloves
1 Tbsp
chili powder
1 1/2 tsps
ground cumin
1 tsp
paprika
1 tsp
oregano
1 tsp
kosher salt
3 Tbsps
olive oil
8 ozs
cremini mushrooms
1/2
onion
15 ozs
chickpeas
8
corn tortillas
1 serving
cilantro