Tacos Verdes

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Southern Living


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1/2 pound fresh green beans, trimmed and cut into 1-inch pieces

1 (8-oz.) package sliced fresh mushrooms

2 medium zucchini, diced

2 medium tomatoes, chopped

1 large red bell pepper, chopped

1/2 small eggplant, diced

1 small white onion, chopped

1 tablespoon lime juice

1 tablespoon vegetable oil

1 1/4 teaspoons salt

3/4 teaspoon garlic powder

3/4 teaspoon ground cumin

3/4 teaspoon pepper

16 (8-inch) soft taco-size corn or flour tortillas, warmed

Toppings: shredded cabbage, crumbled queso fresco (fresh Mexican cheese)

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