cilantro-lime veggie tacos

So I was about to make some strange sounding dish today when I asked my mom if I should just make tacos and my brother screamed YEA! TACOS! And since he rarely has an opinion about anything, I got excited and decided to make this instead.  

Even though my last recipe was tacos, these had a different flavor and they were very delicious -- actually better according to my brother.  And they are without all the controversy (some people were saying -- 'pineapples and salsa?? I don't know about that...' those were definitely delicious though).

I sauteed the vegetables and then toasted up both soft and hard tacos to eat them with.  Both ways were delicious!  My mom heated up a can of vegetarian refried beans with some salsa, chopped up poblano peppers (without the seeds) and half an onion.  We slathered the beans on the taco, added the vegetables, topped with sour cream and cheese, and ate it all up.  I didn't even get a chance to take a picture of everything in the taco!

These were simple, really delicious, and have lots of great veggies -- all the flavors really came together beautifully (and they are brother-approved). Definitely try them out -- maybe add in a little grilled chicken -- and tell me what you think in the comments!

Ingredients

1 small head of broccoli, chopped

1 zucchini, chopped three times whole and then cut lengthwise

1 red pepper, chopped long
2 portobello mushrooms, chopped long
1 large clove of garlic, minced
1/2 white onion, chopped long
1/2 cup cilantro, chopped
1 lime, juiced
1 1/2 tsp. of the sauce of chipotle in adobo
1/2 tsp. chili powder
1/4 tsp. cinnamon
2 tsp. fajita seasoning (mixed with equal parts water)
2 tbsps. your favorite salsa
2 tbsp. vegetable/canola oil

How I did it

Heat the oil in a large skillet.  At medium heat, add the garlic and mix around for just under a minute (don't let it get too brown).  Add the onions and peppers and cook for 3 minutes.  Then add the broccoli and zucchini, turning up the heat to medium-high, and mix around for about a minute.  Add the chili powder, chipotle sauce, cinnamon, 1 tsp. of fajita seasoning, and half of the lime juice, stir then cover for 4 minutes.   Add the mushrooms and salsa, then cook for 2 minutes or until broccoli has reached desired tenderness. Turn the heat off and stir in the cilantro and rest of the lime juice.  Eat in hard and soft tacos with the beans and/or salad of your choice, top with sour cream and cheese (be a little more generous if you've had a hard day) and enjoy with good company :)