Skillet Veggie and Feta Tacos

Roni Noone

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

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.

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.

Nutrition

Calories per serving:

244 calories

Dietary restrictions:

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

Daily value:

12%

Servings:

2
  • Fat 7g 11%
  • Carbs 38g 13%
  • Saturated 3g 15%
  • Fiber 4g 16%
  • Sugars 5g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 8g 16%
  • Cholesterol 13mg 4%
  • Sodium 380mg 16%
  • Calcium 130mg 13%
  • Magnesium 41mg 10%
  • Potassium 423mg 12%
  • Iron 3mg 16%
  • Zinc 1mg 7%
  • Phosphorus 154mg 22%
  • Vitamin A 77µg 9%
  • Vitamin C 39mg 64%
  • Thiamin (B1) 0mg 25%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 102µg 26%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 16µg 20%
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