Vegetable Tacos #MeatlessMonday #Vegan
Lightening up your meal? Vegetable Tacos #MeatlessMonday #30MinuteMeal - homemade and completely delicious, no one will miss the meat!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
- 1 green bell pepper
- 1 red bell pepper
- 2 small zucchini squash
- 2 small yellow squash
- 2 carrots
- 1 clove garlic
- 1 tablespoon salt free lemon pepper seasoning
- 1 teaspoon coriander
- 1/2 teaspon cumin
- 1/2 teaspoon salt
- 1 lime
- handful of chopped cilantro
- corn or flour tortillas
Slice and chop the bell peppers, chop the ends off the zucchini, slice in half and cut into half moons, peel & slice the onion into thin strips, peel (if desired) the carrots and slice into small coins, mince the garlic - basically you're just getting all the veggies ready.
Place a large saute' pan over medium heat. Add the olive oil - when hot add in the carrots first and sauté' for 3-4 minutes until they begin to soft. Add the remaining vegetable and sauté for another 10 minutes or until they are of the desired crispness that you are looking for.
When you pull the vegetables off the heat, top them with a squeeze of lemon and stir in a good handful of chopped cilantro - the addition just brightens the flavors and makes them so savory and delish!
While the veggies are cooking, toast the tortillas. Wrap them in foil when you are done - that will keep them warm.
Serve and enjoy with your favorite toppings!
Calories: 179kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 502mg | Potassium: 507mg | Fiber: 6g | Sugar: 7g | Vitamin A: 87.1% | Vitamin C: 83.2% | Calcium: 11.9% | Iron: 11.2%