Name: Veggie Tacos
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: 2 tablespoons olive oil; 3/4 pound zucchini, trimmed and diced; 3 scallions, trimmed and sliced; 2 teaspoons chili powder; 1/4 teaspoon ground cumin; 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 14 1/2 ounce can pinto beans, drained and rinsed; 1 8 3/4 ounce can corn, drained and rinsed; 2 cups baby spinach, chopped; 3/4 cup salsa verde (tomatillo salsa); 1 4.6 ounce package hard taco shells; 2/3 cup crumbled farmer cheese or queso blanco Lime wedges

1 of 3 Heat oil in large nonstick skillet over medium to medium-high heat. Add zucchini and scallions and cook 5 minutes. Add chili powder, cumin, oregano, salt and pepper. Cook 1 minute.
2 of 3 Stir in beans, corn, spinach and salsa. Cook 3 to 4 minutes or until spinach is wilted.
3 of 3 Meanwhile, heat taco shells in microwave for 45 seconds, as per package directions. Spoon about 1/3 cup veggie mixture into a taco shell and sprinkle with a little cheese. Add a squeeze of lime and serve.

Nutrition Information for Veggie Tacos
Servings Per Recipe: 12
Per Serving: 160 kcal cal., 4 g fiber, 458 mg sodium, 2 g sat. fat, 7 g Fat, total, 4 mg chol., 5 g pro., 22 g carb.

Your Account

Follow Us!

Veggie Tacos

Ingredients

Directions