Skillet Veggie Tacos

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 10%
  • Fat: 2.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 8g
  • Carbohydrate: 34g
  • Fiber: 5g
  • Cholesterol: 3mg
  • Iron: 1.2mg
  • Sodium: 419mg
  • Calcium: 59mg

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)

Preparation

  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.
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