Skillet Veggie And Feta Tacos

Skillet Veggie And Feta Tacos
4.5 from 2 ratings
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.
Servings
2
servings
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
  1. 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.
  2. 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.
  3. 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.