Tacos Verdes

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.

Yield: Makes 16 tacos
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 112
  • Fat: 3.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 3g
  • Carbohydrate: 18.2g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 373mg
  • Calcium: 55mg

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)

Preparation

  1. 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).
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