Skillet Veggie and Feta Tacos Recipe
Daily Value: 4%
|Folic Acid (B9)||37µg||9%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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.
- 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
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 DetailsServings: 2
Special Designations: Vegetarian
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