INGREDIENTS
4
stalks Asparagus
1
Avocado
1/2
bunch Cilantro
1/4
Jalapeno
1
Lime, Juice of
2
Portobello mushrooms
1
Zucchini
1
Salsa
1
Black pepper, Freshly ground
1/4 tsp
Cayenne pepper
1 tbsp
Coconut oil + enough to grease pan
1 tbsp
Paprika
1/2 tsp
Powdered ginger
1
Sea salt
1/2 tsp
Sea salt, fine
1
Spice mix
1 tsp
Cumin, powder
2
Brown rice gluten free tortillas