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Veggie Taco Bowls

Veggie Taco Bowls

Nutrition Facts
  • cal. (kcal) 197
  • Makes: 8 servings
  • Prep: 10 mins
  • Cook: 7 mins
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by 2 people

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup diced red onion
  • 2 cups frozen sweet corn
  • 2 cloves garlic, chopped
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 Old El Paso Stand N Stuff soft flour tortillas
  • Shredded iceberg lettuce, prepared guacamole, salsa, 7. Cold Sesame-Almond Noodles Makes 8 servings Prep 10 minutes Cook 10 minutes 1 box (12oz) Ronzoni Healthy Harvest whole grain linguine 1 small sweet red pepper, thinly sliced 1 cup shredded carrots 1 cup sliced cucumber 1/4 cup almond butter 1 tbsp canola oil 2 tbsp rice vinegar 1 tbsp honey 3/4 tsp salt 1/2 tsp sesame oil 1/4 tsp pepper Slice

Directions

  1. Heat oil in a skillet over medium heat. Add red onion and corn; cook 5 minutes. Stir in garlic and beans. Cook until beans are warmed through, about 2 minutes. Stir in lime juice, salt and pepper.
  2. Spoon 1/2 cup of the cornbean mixture into each tortilla. Garnish with toppings, if desired.

Nutrition Information for Veggie Taco Bowls

Servings Per Recipe: 8
PER SERVING: 197 cal., 7 g total fat (2 g sat. fat), 335 mg sodium, 30 g carb. (4 g fiber), 5 g pro.

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