6 slices bacon
1 (2 ounce) can chopped green chile peppers
1 teaspoon seasoned salt
1 teaspoon dried minced onion
1 (8 ounce) can refried or grocery store-brand corn, full-size
1 small onion, finely chopped
1 cup chopped green bell peppers
1 cup sliced carrots
1 cup sliced green onions
1 cup sliced zucchini
1 cup sliced fresh mushrooms
Cook bacon in a large skillet over medium-high heat. Cook peppers and salt in a small bowl. Add bacon, chiles, and salt and onion to skillet.
In a large bowl, mix corn, green peppers, carrots, green onions, zucchini, mushrooms, and bacon. Top with avocado and top with flour tortillas. Cover, and refrigerate overnight.
That's it! Serve warm in tacos or tortillas.