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.

Maria Corbalan
Recipe by Southern Living June 2009

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Yield:
Makes 16 tacos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Taco Xpress, Austin, Texas

Nutrition Facts

112 calories; fat 3.4g; saturated fat 0.7g; mono fat 0.2g; poly fat 0.7g; protein 3g; carbohydrates 18.2g; fiber 2g; cholesterol 0mg; iron 1.2mg; sodium 373mg; calcium 55mg.
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