Summer Veg Tacos

Ingredients

• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 2 medium Zucchini
• 1 Red Onion
• 4 cloves Garlic
• 1 tbsp Vegetable Oil
• 1 tsp Salt
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1 tsp Dried Oregano
• 1 pinch Chili Powder
• Black Pepper
• 8 Flour Tortillas
• 2 cups Cooked Rice
• 1 can (15 oz) Black Beans
• 2 Tomatoes
• 1 Avocado
• 1 Lime
• Hot Sauce
• 2 tbsp Fresh Cilantro

Instructions

1. Slice the zucchinis and peppers using a food processor with the slicing blade. (You can also slice by hand, but I find this process much quicker).
2. Heat the oil over medium in a large pan. Add the onion with a pinch of salt and sauté until soft and translucent (around 5-6 minutes). Add the garlic and cook for another 1-2 minutes, taking care not to let it burn.
3. Add the peppers, zucchinis and spices, stirring well to ensure everything is coated, around 2-3 minutes. Reduce the heat slightly and cover, cooking until the veggies have softened and cooked through, around 6 minutes.
4. Remove from the heat and adjust for flavor. Serve with warm tortillas, Mexican Rice and black beans and top with avocado, tomatoes, hot sauce and lime.