Vegetable Tacos
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
6 |
large |
taco shells -- see recipe |
|
1 |
tablespoon |
vegetable oil |
|
1 |
small |
red onion -- minced |
|
1 |
medium |
red bell pepper -- diced |
|
1 |
small |
jalapeno chili pepper -- seeded and minced |
|
1 |
clove |
garlic -- minced |
|
1 |
cup |
corn |
|
1 |
large |
zucchini -- diced |
|
2 |
medium |
tomatoes -- diced |
|
1 |
tablespoon |
homemade taco spice mix -- see recipe |
|
8 |
ounces |
no salt added tomato sauce |
|
1/2 |
cup |
homemade salsa -- see recipe |
|
1/2 |
cup |
queso fresco -- crumbled |
|
1/2 |
cup |
homemade guacamole -- see recipe |
| Heat oil in large skillet over medium high. Add onion, bell pepper, and jalapeno. Cook for 3 to 5 minutes or until vegetables start to soften. Add garlic and cook for 30 seconds. Add corn, zucchini, and tomatoes and cook for 2 minutes or until heated through. Add taco spice mix and tomato sauce. Heat to boiling. Reduce heat and let simmer for 15 minutes. Divide filling among taco shells and top with cheese, salsa, and guacamole. Notes: You can use store bought salsa and taco seasoning. If you can't find queso fresco substitute your favorite cheese. Makes 6 servings |
| Per Serving: 294 Calories; 18g Fat (49.9% calories from fat); 7g Protein; 33g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 202mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 2 Vegetable; 1 Fat. |