4 tablespoons olive or canola oil, divided
1 red onion, sliced
salt and 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
1. In a saute or sauce pan, add 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. Toss well. Heat remaining 1 tablespoon of oil in a pan and sauté zucchini and bell pepper mix until tender.
4. To serve, warm tortillas over stove then add zucchini mixture and garbanzo bean mixture. Top with caramelized onions.
Tastes great garnished with vegan cheese, salsa, guacamole, vegan sour cream, etc. Enjoy!
Source of recipe: I wrote this recipe.