Monday, October 18, 2010

Tacos Verdes

Tacos are delicious and fun to eat, especially when you've had day that was not quite a fiesta. Here is the first of a series of healthy taco recipes from Southern Living. This recipe is perfect for vegetarians looking for a new way to enjoy tacos.

Tacos Verdes


Yield: Makes 16 tacos

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. 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.

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

Nutritional Information

Calories:
112
Fat:
3.4g (sat 0.7g,mono 0.2g,poly 0.7g)
Protein:
3g
Carbohydrate:
18.2g
Fiber:
2g
Cholesterol:
0.0mg
Iron:
1.2mg
Sodium:
373mg
Calcium:
55mg
Maria Corbalan, Taco Xpress, Austin, Texas, Southern Living, JUNE 2009

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