Skillet Veggie and Feta Tacos

Roni Noone


  •   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
  • grape tomatoes, halved
  • 1/2 Teaspoon  dried basil
  • 1 Teaspoon  dried oregano
  •   Kosher salt and black pepper, to taste
  • small whole-wheat tortillas
  • 1 Ounce  crumbled feta
  •   Green chile sauce, for garnish

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.


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.

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