Marinade
1/4 c. fresh lime juice
1 Tbsp. honey
1/4 tsp. oregano
1 tsp. chili powder
2 garlic cloves, minced
2 tsp. salt
1/4 tsp. pepper
1/2 c. olive oil
Veggies
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
3 carrots, sliced
1 red onion, thinly sliced
2 small bushels broccoli, chopped
1 head cauliflower, chopped
3 mushrooms, sliced
Combine Veggies and Marinade in a large bowl. Cover and refrigerate for 1 hour.
In a skillet, heat 2 Tbs. olive oil. Cook veggies for about 15 minutes. (until tender) Serve in warm whole-wheat tortillas and your choice of toppings.
Toppings
fat free sour cream
tomatoes, diced
lettuce, shredded
cilantro
salsa (rojo's fresh cut salsa fire roasted medium)
avocados, diced or mashed
cheddar cheese, shredded
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