Vegetable Tacos!
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Vegetable Tacos #MeatlessMonday #Vegan

Lightening up your meal? Vegetable Tacos #MeatlessMonday #30MinuteMeal - homemade and completely delicious, no one will miss the meat!
Course Vegetarian and Vegan
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 179kcal
Author Souper Chef Deb from Bowl Me Over

Ingredients

  • 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

Instructions

  • 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!

Nutrition

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%