Veggie Taco Recipe

Veggie Taco Directions

1. 1

   Prepare the Vegetables

   Wash all the fresh vegetables. Dice the red bell pepper, zucchini, and red onion into small, even pieces. If using frozen corn, measure out one cup and set aside.

2. 2

   Cook the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for about 2 minutes until it becomes translucent. Then, add the red bell pepper and zucchini, cooking for an additional 3-4 minutes until softened.

3. 3

   Add Corn and Beans

   Stir in the black beans and corn to the skillet. Add the cumin, chili powder, salt, and black pepper. Mix well and cook for another 5 minutes, stirring occasionally, until everything is heated through.

4. 4

   Warm the Tortillas

   While the vegetable mixture is cooking, warm the corn tortillas in another skillet over low heat for about 30 seconds on each side, or until pliable. Keep them wrapped in a clean kitchen towel to stay warm.

5. 5

   Prepare Avocado and Cilantro

   Slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into thin slices. Rinse the cilantro and chop it roughly.

6. 6

   Assemble the Tacos

   Take a warm tortilla and spoon a generous amount of the vegetable mixture onto the center. Top with avocado slices and sprinkle chopped cilantro. Squeeze fresh lime juice over the top before folding the tortilla.

7. 7

   Serve

   Serve the tacos immediately with extra lime wedges on the side.