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Seasoned Vegetable Tacos

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

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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

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