Skillet Veggie and Feta Tacos Recipe


Nutrition

Cal/Serving: 78
Daily Value: 4%
Servings: 2

Balanced
Fat3g5%
Saturated2g11%
Carbs10g3%
Fiber2g10%
Sugars5g0%
Protein4g7%
Cholesterol13mg4%
Sodium165mg7%
Calcium109mg11%
Magnesium27mg7%
Potassium351mg10%
Iron1mg6%
Zinc1mg5%
Phosphorus89mg13%
Vitamin A1250IU25%
Vitamin C39mg65%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg10%
Niacin (B3)1mg5%
Vitamin B60mg13%
Folic Acid (B9)37µg9%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K16µg20%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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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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