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PREP TIME:
10 MINUTES

COOK TIME:
10 MINUTES

TOTAL TIME:
20 MINUTES

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 4 Servings

Print Recipe

Ingredients:

  • 1 Medium Organic Red Pepper Sliced Thin
  • 1 Medium Organic Green Pepper Sliced Thin
  • ½ Large Zucchini Sliced
  • ½ Cup Red Cabbage Sliced Thin
  • ¼ – ½ Cup Sliced Red Onion (your preference)
  • 1 ½ TBSP Olive Oil
  • 4 oz. Organic Vegetable Broth
  • ½ Teaspoon Cumin
  • ½ Teaspoon Paprika
  • ½ Teaspoon Chili Powder
  • ½ Teaspoon Himalayan Sea Salt
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Onion Powder
  • ¼ Teaspoon Cayenne (more if want spicier)
  • 2 Cups Organic Spring Mix Lettuce or Baby Spinach
  • Organic Mini Corn Tortilla’s or Siete Brand Tortillas (both Gluten Free)
  • Optional: Add Sliced Avocado | Organic Black Beans (non BPA lined can) | Salsa / Sriracha Sauce

Instructions:

  1. Drizzle olive oil into large frying pan and heat to medium – until get a sizzle.
  2. Add onion to pan and cook for 2-3 minutes – until start to soften.
  3. Add all other veggies to pan. Season with dry seasonings.
  4. If pan gets dry, add the veggie broth – will help the veggies soften a bit. Cook another 5-7 minutes
  5. Warm tortillas in oven for 3-5 minutes at 275 degrees (just warm not crispy)
  6. Serve veggies and optional toppings on gluten free tortillas.

*Try and use all organic ingredients if possible.