Ingredients

• 2 cups zucchini, diced
• 1 cup bell peppers, diced
• 1 cup corn kernels
• 1/2 cup onion, finely chopped
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt to taste
• Black pepper to taste
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. 1.Heat olive oil in a large skillet over medium heat.
2. 2.Add onion and sauté for 2–3 minutes until softened.
3. 3.Add zucchini, bell peppers, and corn to the skillet and cook for 5–6 minutes until vegetables are tender.
4. 4.Season with cumin, paprika, chili powder, garlic powder, salt, and black pepper; stir well.
5. 5.Warm corn tortillas in a dry skillet or directly over a burner for 30 seconds per side.
6. 6.Fill tortillas with the sautéed vegetable mixture.
7. 7.Garnish with chopped cilantro and a squeeze of lime juice before serving.

Nutrition Information