Seasoned Vegetable Tacos

recipe

Yield:

8 servings (serving size: 1 taco)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

Combine first 11 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:

All-New Complete Step-by-Step Diabetic

July 2010
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