A colorful skillet dish featuring bell peppers, zucchini, and spices for a lively, plant-based Tex-Mex meal.
# Components:
→ Vegetables
01 - 1 large red bell pepper, thinly sliced
02 - 1 large yellow bell pepper, thinly sliced
03 - 1 large green bell pepper, thinly sliced
04 - 1 large red onion, thinly sliced
05 - 2 medium zucchini, sliced into half-moons
06 - 1 cup mushrooms, sliced
→ Seasonings
07 - 2 tablespoons olive oil
08 - 2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon garlic powder
12 - ½ teaspoon dried oregano
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ To Serve
15 - 8 small flour or corn tortillas, warmed
16 - 1 avocado, sliced (optional)
17 - ½ cup fresh cilantro, chopped (optional)
18 - ½ cup salsa or pico de gallo
19 - ½ cup shredded cheese or vegan cheese (optional)
20 - ½ cup sour cream or plant-based alternative (optional)
21 - 1 lime, cut into wedges
# Method:
01 - Warm olive oil in a large skillet over medium-high heat.
02 - Add all sliced vegetables to the skillet and sauté for 5 to 7 minutes, stirring occasionally until softened and beginning to caramelize.
03 - Sprinkle chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper over the vegetables; stir to evenly coat.
04 - Continue cooking for 3 to 5 minutes until vegetables are tender but retain vibrant color.
05 - Taste and adjust seasoning as preferred.
06 - Heat tortillas in a dry pan or microwave until warm.
07 - Spoon cooked vegetables onto tortillas and top with avocado, cilantro, salsa, cheese, and sour cream as desired.
08 - Serve immediately with lime wedges on the side.
