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.


Calories per serving:

243 calories

Dietary restrictions:

Balanced Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 14g 21%
  • Carbs 76g 25%
  • Saturated 6g 31%
  • Fiber 8g 31%
  • Sugars 11g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 16g 32%
  • Cholesterol 25mg 8%
  • Sodium 760mg 32%
  • Calcium 259mg 26%
  • Magnesium 81mg 20%
  • Potassium 845mg 24%
  • Iron 6mg 31%
  • Zinc 2mg 14%
  • Phosphorus 309mg 44%
  • Vitamin A 155µg 17%
  • Vitamin C 77mg 129%
  • Thiamin (B1) 1mg 49%
  • Riboflavin (B2) 1mg 38%
  • Niacin (B3) 6mg 28%
  • Vitamin B6 1mg 30%
  • Folic Acid (B9) 205µg 51%
  • Vitamin B12 0µg 8%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 32µg 40%
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