I
love brief and clean vegan meals, and it doesn’t get a good deal less
complicated than chopping a few vegetables, tossing them with spices, and
giving them a brief cook dinner at the stove top.
If
you’re new to vegan cooking, this is a first-rate manner to ease into it with
something familiar. As you’ll see within the customizations, you may easily add
cheese and sour cream for vegetarians and meat on the aspect for meat eaters.
This is a real crowd attractive recipe!
Ingredients
- 1 large onion, peeled, halved, and sliced
- 1 green bell pepper, seeded, and cut into strips
- 1 red bell pepper, seeded, and cut into strips
- 1 head broccoli, cut into bite size pieces
- 1/3 cup olive oil
- 8 ounces baby portobello mushrooms, sliced
- Lime juice, (optional)
- 1/2 teaspoon onion powder
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon cumin
- Coarse kosher salt and freshly ground black pepper, to taste
- 8 flour tortillas
- 1/2 teaspoon paprika
- Cilantro, (optional)
- Avocado, (optional)
Instructions
- In a large bowl, combine the onions, bell peppers, broccoli, and mushrooms.
- In a glass measuring cup, combine the oil and spices. Pour over the vegetable mixture and stir well.
- Heat a large cast iron or non-stick skillet over medium high heat. Once hot, add the marinated vegetables and cook, stirring, until just tender, 5-7 minutes. Spoon into warmed tortillas and top with avocado, lime juice, and cilantro if desired.
