Tacos Verdes

Southern Living
Save the leftover vegetable mixture in the broth, and simply reheat in a saucepan. Serve with a slotted spoon over rice and beans for another hearty main dish.
Makes 16 tacos


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1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
1 (8-oz.) package sliced fresh mushrooms
2 medium zucchini, diced
2 medium tomatoes, chopped
1 large red bell pepper, chopped
1/2 small eggplant, diced
1 small white onion, chopped
1 tablespoon lime juice
1 tablespoon vegetable oil
1 1/4 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon ground cumin
3/4 teaspoon pepper
16 (8-inch) soft taco-size corn or flour tortillas, warmed
Toppings: shredded cabbage, crumbled queso fresco (fresh Mexican cheese)


Prep: 20 Minutes
Cook: 25 Minutes

1. Bring first 13 ingredients and 1 cup water to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook, stirring occasionally, 20 minutes or until vegetables are tender. Serve vegetable mixture using a slotted spoon with warm tortillas and desired toppings.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup vegetable mixture (not including toppings).

Created date

May 2009

Nutritional Information

Calories 112
Fat 3.4 g
Satfat 0.7 g
Monofat 0.2 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 18.2 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 373 mg
Calcium 55 mg