Ingredients
2
2 servings
- •1 tablespoon olive oil
- •2 zucchini squashes, diced
- •1 yellow bell pepper, diced
- •1 red bell pepper, diced
- •3 garlics, minced
- •1 can cannellini bean, rinsed and drained
- •1 tablespoon fresh thyme leaf
- •½ teaspoon cayenne pepper
- •1 ¼ teaspoons salt
- •4 flour tortillas, 8 in (20 cm)
- •guacamole
- •pico de gallo
Instructions
- Preheat oven to 350°F (175°C).
- Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
- Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
- Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
- Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 569
- Carbohydrate: 88g
- Fat: 13g
- Fiber: 18g
- Protein: 22g
- Sugar: 12g
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