Vegetarian tacos with guacamole

For the filling of the tortilla we will cut all the vegetables into fine cubes. Finely chop the red pointed peppers, tomatoes, red onion. If the corn comes from a can, drain well. Cut the spring onions into fine rings and save separately. I always sprinkle them just before serving. Grate the carrot and chop the red pepper into very little pieces. If you don't like it spicy, get this out from the recipe.

Place the tacos next to each other in a baking dish and gently fold them in half so that you can fill them with the vegetables. Fill each taco and finally sprinkle some ground cheese on top of each taco. Put in a preheated oven at 180º for 12 minutes.

Remove the dish from the oven. Sprinkle the sliced spring onion on top and if desired a little of the spicy red pepper. Serve the guacamole separately.

Cut the avocados into pieces and put them in the cutter. Squeeze the juice from half a lime and sprinkle the avocado pieces with it. Chop the coriander and add it to the avocado with two tablespoons of olive oil. Season with pepper and salt. Finely chop with the cutter to a homogeneous smooth mass.

If you have children, let them help in the kitchen. It is a playful way for them to eat vegetables and taste something they have prepared themselves.