Prep the vegetables: Slice the bell peppers into thin strips and the red onion into wedges or half-moons. Mince the garlic. Pat everything dry so it chars instead of steams.

Mix the spice blend: In a small bowl, combine 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 3/4 tsp salt, and 1/4 tsp black pepper.

Toss with oil and spices: In a large bowl, toss peppers and onions with 1–2 tbsp olive oil, the minced garlic, and the spice blend. Add the zest of half a lime for brightness.

Cook on high heat: Heat a large cast-iron skillet or grill pan over medium-high until very hot. Add the vegetables in a single layer. Cook 6–8 minutes, stirring occasionally, until edges char and onions soften but still have bite.

Finish with lime: Turn off the heat. Squeeze in the juice of 1 lime and toss with a handful of chopped cilantro. Taste and adjust salt.

Warm the tortillas: Heat corn tortillas directly over a gas flame for 10–15 seconds per side, or in a dry skillet until soft and lightly charred. Wrap in a clean towel to keep warm.

Assemble and serve: Fill tortillas with veggies. Add beans or your favorite toppings. Serve immediately while everything’s hot and tender.