Seasoned Vegetable Tacos

recipe

Yield:

4 servings Note: We thought it was great fun to make our own l (serving size: 2 tacos)

Recipe from

Nutritional Information

Calories 446
Caloriesfromfat 16 %
Fat 7.9 g
Satfat 3.5 g
Monofat 0.5 g
Polyfat 1.3 g
Protein 26.6 g
Carbohydrate 71.8 g
Fiber 0.0 g
Cholesterol 18 mg
Iron 0.0 mg
Sodium 726 mg
Calcium 0.0 mg

Ingredients

8 (6-inch) corn tortillas
1 1/2 cups frozen whole-kernel corn, thawed
1 cup diced zucchini
1 cup shredded carrot
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground oregano
1/4 teaspoon sugar
1/2 cup water
1 (15-ounce) can no-salt-added kidney beans
4 cups shredded iceberg lettuce
1 cup chopped tomato
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/2 cup nonfat sour cream
1/2 cup no-salt-added salsa

Preparation

Cut 8 (12- x 10-inch) pieces of aluminum foil; fold each piece in half lengthwise. Open foil slightly, and twist ends to form boats. Place foil boats on a large baking sheet, flattening bottoms. Place corn tortillas inside boats, pressing gently to form shells. Bake at 350° for 15 to 20 minutes or until crisp. Set aside.

Combine corn and next 10 ingredients in a large nonstick skillet; bring to a boil. Cook, uncovered, 5 minutes or until vegetables are tender.

Place 1/2 cup lettuce in each taco shell. Spoon 1/2 cup corn mixture into each. Top each with 2 tablespoons tomato, 2 tablespoons cheese, 1 tablespoon sour cream, and 1 tablespoon salsa.

Note:

Oxmoor House Cooking Light Collection

January 1996
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