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Tacos Verdes

Prep time 20 mins
Cook time 25 mins
Yield Makes 16 tacos
Save the leftover vegetable mixture in the broth, and simply reheat in a saucepan. Serve with a slotted spoon over rice and beans for another hearty main dish.

Ingredients

  • 1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1 (8-oz.) package sliced fresh mushrooms
  • 2 medium zucchini, diced
  • 2 medium tomatoes, chopped
  • 1 large red bell pepper, chopped
  • 1/2 small eggplant, diced
  • 1 small white onion, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon pepper
  • 16 (8-inch) soft taco-size corn or flour tortillas, warmed
  • Toppings: shredded cabbage, crumbled queso fresco (fresh Mexican cheese)

Nutrition Information

  • calories 112
  • fat 3.4 g
  • satfat 0.7 g
  • monofat 0.2 g
  • polyfat 0.7 g
  • protein 3 g
  • carbohydrate 18.2 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 373 mg
  • calcium 55 mg

How to Make It

  1. Bring first 13 ingredients and 1 cup water to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook, stirring occasionally, 20 minutes or until vegetables are tender. Serve vegetable mixture using a slotted spoon with warm tortillas and desired toppings.

  2. Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup vegetable mixture (not including toppings).