Spice up your life with this healthy meat free, full of flavour recipe, with Betsita’s habanero sauce, to add the perfect layering of zest and heat. 

For a mild option, swap Habanero sauce with Chile de arbol sauce. 

You won't believe is vegetarian.

Serves 4


Betsita's habanero sauce

4 big portobello mushroom or 6 small

1 medium egg plant or 2 small

¼ onion

1 to 2 cloves of garlic (depending on size)

5 grams of lime or lemon zest (around 1 tsp)

1 tbsp butter

1 tbsp of canola oil

2 to 4 tbsp olive oil (depending on size of eggplant)

1 ½ cup of Gruyere cheese (or your favorite)

10 to 12 small tortillas (wheat or corn - glutenfree option)

5 sprigs of fresh oregano

Salt and pepper


- Dice the egg plant in squares of around 1 ½ centimeters, toss with olive oil and set aside

- Slice the mushrooms 

- Finely chop the garlic

- Thinly slice the onion (or however you prefer)

- Use a fine grater, with small holes for the lime zest, continue turning and grating the lime until you have enough

- Grate the cheese

- Heat the oil in a pan on medium heat

- Add the butter, the garlic and onions, saute for 30 seconds to 1 minute

- Then add the eggplant (sprinkle with the lime zest) cook at medium high temperature until the eggplant is caramel brown in colour and soft to the touch

- Add the mushrooms and saute for 1 to 2 minutes (add a bit more oil if needed)

- Add salt and pepper to taste

- Deep the tortillas quickly in water to damp them(if prepackaged corn tortillas), before you cook them

- Add the cheese on the tortillas, then the eggplant and mushrooms 

- Garnish with fresh oregano leaves 

- Drizzle Betsita’s habanero sauce on top