Skillet Veggie Tacos

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional 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


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)


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.

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.


August 2001
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