Yellow Squash and Zucchini Tacos
Vegan; 30 minutes; Serves 4
I'm sorry for being late.... This is adapted from one of the farmer market vendors. She used Japanese eggplant and sweet bell peppers. (Feel free to substitute what you have on hand.)
2 med. or 1 large yellow squash, cut into strips
2 med. or 1 large zucchini, cut into strips
1 cup of Portabello mushrooms, sliced
1 sweet red bell pepper cut into strips
1/4 cup olive oil (enough to coat the pan)
2 Tbs. cilantro
salsa (I used a blackberry, peach, chipotle salsa)
1. On medium heat coat pan with olive oil. Add yellow squash and zucchini. Cook for about 3-4 minutes or until tender. Add mushrooms and cook for about 2-3 minutes until brown. Add red bell peppers and while that's cooking add cilantro and squeeze lime. Cook till heated through.
2. Serve on heated tortillas, arugula and add salsa. Enjoy!