Family vegetable tacos — Mexican — fresh market edition

Serves 4

Ingredients

• 12 small corn tortillas
• 1 can (398 ml) black beans, rinsed
• 3 cups sliced vegetables
• 2 cups shredded cabbage
• 1 tbsp avocado oil
• 1 lime, zest and juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Fine salt and black pepper, to taste
• 2 cups seasonal vegetables, cut into bite-size pieces

5 steps

Method

1. Prep every ingredient before heating the skillet; the cooking moves quickly.
2. Heat a large skillet over medium-high with the oil. Brown the main ingredient.
3. Add the vegetables and cook for 5 to 7 minutes, stirring, so they stay colourful and lightly crisp.
4. Add the seasonings and a splash of water. Toss for 2 minutes to coat.
5. Take off the heat, taste, and serve with the listed accompaniment.