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(Gluten Free/Vegan)

1 lb. carrots
1 poblano pepper or green chili pepper
1 small white onion
2 cloves garlic
1 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. smoked paprika
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 c. water
2 Tbsp. lime juice
12 corn tortillas, warmed
cilantro for garnish (optional)
rice and/or beans
shredded red cabbage for garnish

Wash and shred carrots and pepper. Set aside.

Dice onion and minced garlic. Heat olive oil in a skillet over
medium heat. Saute onion and garlic until they begin to soften but
not brown, 1 to 2 minutes. Add salt, peppe, paprika, thyme and
oregano to pan and heat 30 seconds.

Add shredded carrots and poblano pepper to pan, stirring to
thoroughly combine all ingredients. Cook 3 minutes. Add water,
stir to combine and cover. Cook 5 more minutes or until vegetables
are tender. Uncover and stir in lime juice.

Place filling on warm tortillas. Top with cilantro, diced onion,
red cabbage, chopped tomatoes, salsa, shredded lettuce, and guacamole.

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