Gluten Free Veggie Tacos with Corn Tortillas

Ingredients - Serves 4

• Lime wedges - For serving
• Fresh cilantro - 1/4 cup, chopped
• Avocado - 1, sliced
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Mushrooms - 8 oz, sliced
• Red onion - 1/2, thinly sliced
• Zucchini - 1, thinly sliced
• Bell peppers - 2, thinly sliced
• Corn tortillas - 8

Let's Get Started

1. Heat a tablespoon of oil in a large skillet over medium heat.
2. Add the bell peppers, zucchini, red onion, mushrooms, and garlic to the skillet. Cook until the vegetables are tender, about 8-10 minutes.
3. Add the cumin, chili powder, salt, and pepper to the skillet. Stir well to coat the vegetables with the spices.
4. Warm the corn tortillas in a separate skillet or in the oven.
5. Fill each tortilla with the cooked vegetables.
6. Top with sliced avocado and fresh cilantro.
7. Serve with lime wedges for squeezing over the tacos.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Calories: 250
• Fat: 8g
• Carbs: 40g
• Protein: 10g
• Sodium: 500mg
• Sugar: 5g