Chop your veggies: Slice your zucchini, mushrooms, and onion into small bite-size pieces and toss them into a large bowl. You want everything to be roughly the same size so it cooks evenly.

Make the sauce: Cut the bottoms off your tomatoes and peppers (if you want less spice, use just one pepper—or none!). Toss those into a blender with 2 veggie bouillon cubes, 2 garlic cloves, and about ½ cup of hot water. Blend until smooth. Set aside.

Sauté the veggies: In a medium pan over medium-high heat, add 2 tablespoons of oil. Start by adding your onions. Let them cook until soft and translucent, then add in your mushrooms and zucchini. Stir occasionally and let everything cook down for about 5 minutes. Add the corn and let it all hang out together for another 3–5 minutes.

Add the sauce: Pour that gorgeous peppery tomato sauce into the pan. Stir so all the veggies are coated, reduce the heat to medium-low, and cover. Let it simmer for about 5 minutes. Taste it and add salt if needed.

Add the panela cheese: Cut the panela cheese into small cubes and gently stir it into the pan. This is key: lower the heat to low and let the cheese warm through for 3–5 minutes. Don’t crank the heat here—panela is meant to stay in cube form, not melt completely!

Warm your tortillas and serve: Use any tortillas you like—corn, flour, or even grain-free. Warm them up on a comal or in a pan, then spoon that saucy veggie and cheese mixture right in. Top with avocado, lime, or whatever you’re craving!