Skillet Veggie and Feta Tacos

Skillet Veggie and Feta Tacos
Contributor

Roni Noone

Skillet Veggie Tacos

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.

2
Servings
149
Calories Per Serving
Deliver Ingredients

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
  • 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

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.

Nutritional Facts

Total Fat
5g
7%
Sugar
6g
7%
Saturated Fat
3g
13%
Cholesterol
24mg
8%
Carbohydrate, by difference
18g
14%
Protein
9g
20%
Vitamin A, RAE
172µg
25%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
175µg
100%
Calcium, Ca
258mg
26%
Choline, total
21mg
5%
Fiber, total dietary
3g
12%
Folate, total
77µg
19%
Iron, Fe
3mg
17%
Magnesium, Mg
50mg
16%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
141mg
20%
Selenium, Se
11µg
20%
Sodium, Na
468mg
31%
Water
84g
3%
Zinc, Zn
1mg
13%

Veggie Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Veggie Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.