Seasoned Vegetable Tacos

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 446
  • Calories from fat: 16%
  • Fat: 7.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 26.6g
  • Carbohydrate: 71.8g
  • Fiber: 0.0g
  • Cholesterol: 18mg
  • Iron: 0.0mg
  • Sodium: 726mg
  • Calcium: 0.0mg

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

  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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