Vegetable Tacos

1 red pepper, sliced into thin strips
1 carrot, sliced into thin strips, using a vegetable peeler
1 clove of garlic, pressed
1/2 head of broccoli, cut into florets
1 can or 1 1/2 cups cooked black beans, rinsed and drained
1 cup frozen or fresh corn kernels
 salt & pepper to taste
1/2 tsp cumin
1/2 tsp chili powder
olive oil
fresh cilantro, 2 tbs chopped
1 avocado
juice of one lime
1/2 cup salsa

6 whole wheat flour tortillas
whatever garnishes you like:  cheddar cheese (or vegan cheese), regular or vegan sour cream, hot sauce, additional salsa, additional chopped cilantro

Method:

Heat one tbs of olive oil over medium high heat in cast iron skillet until shimmering.  Add the pressed garlic and stir quickly for 10 seconds, then immediately add the red pepper and carrot.   Cook, stirring frequently until peppers are soft, about 10 minutes.   Add salt, pepper, cumin, chili powder, broccoli, beans, corn and 1/2 cup of salsa.  Cook until broccoli is bright green, or cooked to your liking.

Meanwhile, wrap tortillas in foil and heat in 350 degree oven, about 10 minutes.

Remove the avocado flesh and mash with a fork, then add juice of the lime, 1 tbs cilantro, and 1/2 garlic clove pressed.  Add salt and pepper to taste.

To assemble tortillas:  spread 1 tbs avocado mixture on tortilla, then add vegetable bean mixture, and whatever toppings you like.

Total time to prepare:  About 30 minutes.