Skillet Veggie and Feta Tacos Recipe


Nutrition

Cal/Serving: 185
Daily Value: 9%
Servings: 2

Balanced
Fat6g9%
Saturated3g13%
Trans0g0%
Carbs28g9%
Fiber4g14%
Sugars6g0%
Protein6g13%
Cholesterol13mg4%
Sodium420mg18%
Calcium173mg17%
Magnesium36mg9%
Potassium418mg12%
Iron2mg13%
Zinc1mg6%
Vitamin A1258IU25%
Vitamin C40mg66%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg13%
Niacin (B3)2mg12%
Vitamin B60mg14%
Folic Acid (B9)80µg20%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K20µg25%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Roni Noone


Roni Noone

The secret to this dish is to cook the vegetables until they are on the edge of burning. Light and fluffy feta cheese and whole-grain tortillas complete the dish to make it a healthy and satisfying meal.

INGREDIENTS

  • Nonstick cooking spray
  • 1/2 cup chopped sweet onion
  • 1/4 cup chopped zucchini
  • 1/4 cup chopped yellow squash
  • 1/4 cup chopped red bell pepper
  • 8 grape tomatoes, halved
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Kosher salt and black pepper, to taste
  • 2 small whole-wheat tortillas
  • 1 ounce crumbled feta
  • Green chile sauce, for garnish

DIRECTIONS

Heat a small nonstick skillet over medium high heat. Spray with nonstick cooking spray. Add the onion and let it cook, without stirring, for 2 minutes so that the onion just starts to brown.

Toss the onion in the pan and add the remaining vegetables. Sprinkle with salt and pepper and cover. After 2 minutes, add the basil and oregano and stir. Cover and cook for 2 more minutes.

Warm the taco shells in a skillet or in the microwave for a few seconds. Split the veggie filling between the two shells, sprinkle with feta, and finish with hot sauce.

Recipe Details

Servings: 2
Special Designations: Vegetarian

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