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Seasoned Vegetable Tacos

Yield 8 servings (serving size: 1 taco)

Ingredients

  • 1 1/2 cups frozen whole-kernel corn, thawed
  • 1 cup chopped zucchini (about 1 medium)
  • 1 cup shredded carrot
  • 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
  • 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
  • 1/2 cup water
  • 4 cups shredded iceberg lettuce
  • 8 corn taco shells
  • 1 cup chopped tomato (about 1 medium)
  • 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
  • 1/2 cup fat-free sour cream
  • 1/2 cup salsa

Nutrition Information

  • calories 226
  • caloriesfromfat 0.0 %
  • fat 6.2 g
  • satfat 2.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12.8 g
  • carbohydrate 32.1 g
  • fiber 5.3 g
  • cholesterol 9 mg
  • iron 0.0 mg
  • sodium 303 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 11 ingredients in a large nonstick skillet; bring to a boil. Cook, uncovered, 5 minutes or until vegetables are tender.

  2. 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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