July 18, 2012
Skillet Veggie Tacos
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.
Nutritional Facts
Servings2
Calories Per Serving279
Total Fat10g15%
Sugar5gN/A
Saturated3g16%
Cholesterol13mg4%
Protein8g16%
Carbs41g14%
Vitamin A78µg9%
Vitamin B120.2µg4%
Vitamin B60.3mg15.2%
Vitamin C39mg64%
Vitamin E0.8mg3.9%
Vitamin K14µg17%
Calcium129mg13%
Fiber4g16%
Folate (food)46µgN/A
Folate equivalent (total)139µg35%
Folic acid60µgN/A
Iron3mg16%
Magnesium41mg10%
Monounsaturated4gN/A
Niacin (B3)3mg14%
Phosphorus159mg23%
Polyunsaturated1gN/A
Potassium430mg12%
Riboflavin (B2)0.3mg19.7%
Sodium521mg22%
Thiamin (B1)0.4mg26%
Zinc1mg7%
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