Mother Haney's Veggie Stir-Fry Corn Tacos

Cutting board
Skillet

DIRECTIONS:
slice carrots vertical (place in skillet with small amount of water)
Turn heat between low and medium
Dice onion into smaller pieces and add to skillet
Then cut kale crosswise in narrow slices-add to skillet
Add Several squirts of Bragg's Liquid Aminos (a natural soy sauce-all purpose seasoning)
Add to the skillet the following while this is cooking:

Sprinkle some:
Crushed Red Pepper Flakes
Italian seasoning
Dill seasoning
A little Cayenne pepper
Tony Chachere's seasoning
Grind Coarse Black Pepper
A dash of Agave (a healthy sweetener)

Then add zucchinni cut in small pieces and also broccolli
(add these 2 ingredients after carrots and onions are starting to soften)

VEGETABLE INGREDIENTS:
1 or 2 carrots
1 kale leaf
1 zuchini
brocolli florets
1 yellow onion

When vegetables are about done, then add splash of Olive Oil and spinach and cook until wilted and well mixed.


Heat another small skillet and OIL CORN TORTILLAS BY HAND JUST SLIGHTLY
Heat on one side and turn on other side and when soft, fold and cook just enough to give form, but it is not fried or hard. It is soft

Place warm tortillas on plate and spoon vegetables into the middle of each one. Then sprinkle with fresh grated parmesian cheese and add fresh sliced avocados. (you can also add fresh diced tomatoes)

Eat with chips and homemade salsa. Delicious!