Ingredients (use vegan versions):
4 tablespoons olive or canola oil, divided
1 red onion, sliced
salt, to taste
pepper, to taste
3 or 4 medium zucchini, quartered
1 green or red bell pepper, diced
3 cloves garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
1 (15-ounce) can garbanzo beans, drained
1 bunch cilantro, chopped
3 green onions, sliced
1 tablespoon lemon juice
6 to 8 corn or flour tortillas
Directions:
1. In a saute or sauce pan, 2 tablespoons of the oil . When hot, add onions, salt, and pepper. Stir until onions are translucent, then turn down heat, and stir occasionally. (You can tell when they are done if the onion is soft and sweet. )
2. To a bowl, add zucchini, bell pepper, garlic, 1 tablespoon oil, cumin, chili powder, and salt.
Stir to coat all of the vegetables with the seasoning. Let sit for about 10 minutes.
3. In another bowl, add garbanzo beans, cilantro, green onions, and lemon juice. (You may season with a little salt and pepper depending on your preference or if the beans were stored in a can with added salt.) Toss well.
4. Heat remaining 1 tablespoon of oil in a pan and sauté zucchini and bell pepper mix until tender.
5. To serve: Warm tortillas over stove then add zucchini mixture and garbanzo bean mixture. Top with caramelized onions.
Tastes Great garnished with Soy Cheese, Salsa, Guacamole, Vegan sour cream or etc. Enjoy!
Source of recipe: I wrote this recipe
Makes: 8 Tacos, Preparation time: 20 minutes, Cooking time: 10 minutes
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