Ingredients
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Step-by-step preparation
1Prepare the vegetablesSlice 2 bell peppers, 1 large onion, 200 g mushrooms, and 1 zucchini into thin strips. Heat 30 ml olive oil in a skillet over medium-high heat.
Step 1
Slice 2 bell peppers, 1 large onion, 200 g mushrooms, and 1 zucchini into thin strips.
Step 2
Heat 30 ml olive oil in a skillet over medium-high heat.
2Build the flavorAdd sliced veggies and sauté for 8-10 minutes until tender-crisp. Sprinkle with 1 tsp cumin, 1 tsp smoked paprika, 0.5 tsp chili powder, 0.5 tsp salt, and black pepper to taste. Cook 2 more minutes.
Step 1
Add sliced veggies and sauté for 8-10 minutes until tender-crisp.
Step 2
Sprinkle with 1 tsp cumin, 1 tsp smoked paprika, 0.5 tsp chili powder, 0.5 tsp salt, and black pepper to taste. Cook 2 more minutes.
3Finish and serveWarm 8 flour tortillas, fill with sautéed vegetables, and garnish with avocado slices, fresh cilantro, salsa, and lime wedges. Serve immediately.
Step 1
Warm 8 flour tortillas, fill with sautéed vegetables, and garnish with avocado slices, fresh cilantro, salsa, and lime wedges.
Step 2
Serve immediately.
Kitchen tip
Use fresh ingredients, season gradually and respect resting time. Keep sauces from becoming watery and add fresh herbs, toppings or garnish close to serving.
FAQ
Can I prepare this ahead of time?
Yes. Prepare the main components ahead, cool them fully and combine or reheat gently when ready to serve.
How do I keep the flavor balanced?
Season in stages and finish with herbs, citrus, vinegar, cheese or a little heat when it fits the dish.
Can I change the ingredients?
Yes. Use ingredients with similar cooking times or add firmer ones earlier and delicate ones near the end.
How should I store leftovers?
Store cooled leftovers in an airtight container and reheat gently when needed.
What can I serve with it?
Serve with salad, bread, rice, yogurt, herbs, fruit or a light sauce depending on the recipe style.
Nutrition Facts(per serving)
Calories
Fat
Carbs
Protein
The rings show the share of the reference daily intake per serving, based on a 2,000 kcal diet.
