Serves 1

  • 2 tsp olive oil
  • 1/2 red bell pepper, diced
  • 1/4 onion, diced
  • 1/2 cup corn, fresh or frozen
  • 1 veggie “chicken” cutlet, cubed (I used quorn)
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1 tbsp lime juice
  • dash hot sauce
  • 2 flour tortillas
  • romaine lettuce
  • chopped tomato
  • guacamole
  • salsa

1. Chop up all of your veggies. Heat the olive oil on medium heat and add the veggies along with the veggie “chicken” cutlet to your skillet. Stir frequently and cook until everything is warm, about 5-7 minutes.

2. Add the cumin, chili powder, lime juice, and hot sauce to the pan. If necessary, thin out with a splash of water to deglaze.

3. Turn off the heat, and let your veggie mixture stand while you start assembling your tacos! Heat up your two flour tortillas, and pile them high with chopped romaine lettuce, chopped tomato, the “chicken” and veggie mixture, guacamole, and salsa. Eat and enjoy!