Veggie Tacos and Cheesecake Dip with Fresh Fruit | Heinen's Grocery Store

Ingredients

• 1 each seeded and sliced red, green, yellow and orange bell pepper
• 1 large zucchini cut into batonnet large slices
• 1 bunch of asparagus cut in half
• 1 peeled and sliced red onion
• 4 stemmed and grilled portabella mushrooms, sliced
• 1 tablespoon of ground cumin
• 1 tablespoon of chili powder
• 3 tablespoons of olive oil
• 1 cup of sour cream
• 2 seeded and peeled avocados
• juice of 1 lime
• fresh cilantro leaves and microgreens for garnish
• sea salt and fresh cracked pepper to taste
• 8 corn tortilla shells
• 8 ounces of cream cheese
• 1 cup of ricotta cheese
• ½ cup of sugar
• 2 teaspoons of vanilla
• ½ cup each fresh strawberries, blackberries, raspberries, blueberries and seeded cherries
• mint for garnish