Tacos with Microgreens & Goat Cheese

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Ingredients

4	Large	Portobello mushroom caps, stems removed
1	Medium	Chipotle pepper
2	Medium	Poblano peppers
2	Medium	Red bell peppers
2	Tablespoons	Olive oil
2	Teaspoons	Kosher salt
4	Ounces	Goat cheese
1	Medium	Lime, juiced
10	4-inch	Corn tortillas, toasted
4	Handfuls	Spicy microgreens
4	Medium	Lime wedges
4	Tablespoons	Chopped cilantro

Preheat the grill to around 500-600 degrees.
Mix the red bell pepper, poblano pepper, and mushroom caps with the salt and oil.
Grill the vegetables for 8 minutes.
Set aside to cool.
Once the veggies have cooled, slice them into thin strips, discarding the pepper tops and seeds.
In a food processor, puree the goat cheese, chipotle pepper, and lime juice while the vegetables are grilling.
Place the grilled vegetables in the tortillas, top with the spicy microgreens, and drizzle with the goat cheese spread.
Serve with lime wedges.