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Skillet Veggie Tacos

Prep time 15 mins
Cook time 20 mins
Yield Makes 12 servings

Ingredients

  • 2 red bell peppers, coarsely chopped
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 to 2 jalapeño peppers, seeded and chopped
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3/4 cup sweet white wine
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 2 cups chopped fresh spinach
  • 12 (8-inch) fat-free flour tortillas, warmed
  • 1/2 cup crumbled reduced-fat feta cheese (optional)

Nutrition Information

  • calories 200
  • caloriesfromfat 10 %
  • fat 2.3 g
  • satfat 1 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 8 g
  • carbohydrate 34 g
  • fiber 5 g
  • cholesterol 3 mg
  • iron 1.2 mg
  • sodium 419 mg
  • calcium 59 mg

How to Make It

  1. Sauté first 5 ingredients in hot oil in a skillet over medium-high heat 5 minutes or until vegetables are tender. Add cumin and oregano; sauté 2 minutes.

  2. Stir in wine; reduce heat, and simmer 10 minutes or until liquid is reduced by half. Add beans, and cook until thoroughly heated. Add spinach; cook 2 minutes or until spinach wilts. Serve in warm tortillas with cheese, if desired.