Ingredients:

  • 2 tablespoons olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small zucchini, diced
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • 1 ripe avocado
  • 1/4 cup Greek yogurt
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • Salt to taste
  • Fresh cilantro, for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced red and yellow bell peppers; sauté for 3-4 minutes until slightly tender.
  3. Stir in zucchini and corn, cooking for an additional 5 minutes until all vegetables are tender.
  4. Season with cumin, smoked paprika, salt, and pepper. Mix well; set aside.
  5. In a mixing bowl, mash avocado with a fork until smooth.
  6. Add Greek yogurt, lime juice, minced garlic, and salt; stir until well combined and creamy.
  7. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side or until pliable.
  8. Spoon a generous amount of the sautéed veggies onto each tortilla.
  9. Drizzle with the avocado creamy sauce.
  10. Garnish with fresh cilantro.