Seasoned Vegetable Tacos

Yield: 8 servings (serving size: 1 taco)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 0.0%
  • Fat: 6.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.8g
  • Carbohydrate: 32.1g
  • Fiber: 5.3g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 303mg
  • Calcium: 0.0mg

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
  • 1/2 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

  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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