Ingredients
2 medium zucchinis, sliced
1 red bell pepper, sliced
1 yellow onion, sliced
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
8 small corn tortillas
1 avocado, diced
Fresh cilantro, chopped
Lime wedges
Preheat oven to 400°F.
Toss sliced zucchini, red bell pepper, and yellow onion in a bowl with olive oil, chili powder, cumin, salt, and pepper.
Spread the vegetables out onto a baking sheet and roast for 20-25 minutes, stirring occasionally.
Warm the tortillas in a dry skillet over medium heat.
Fill each tortilla with the roasted vegetables, diced avocado, and chopped cilantro.
Serve with lime wedges on the side.
Green Juice:
1 green apple, cored and sliced
2 celery stalks, chopped
1 cucumber, chopped
2 cups baby spinach
1 lemon, juiced
Put all ingredients in a juicer and blend until smooth.
Serve immediately.
Enjoy your delicious vegan zucchini tacos and green juice!
