Skillet Veggie and Feta Tacos
Jul 18, 2012 | 11:59 am
Skillet Veggie and Feta Tacos
Roni Noone
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.
2
Servings
279
Calories Per Serving
Deliver Ingredients
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
Total Fat
10g
15%
Sugar
5g
N/A
Saturated Fat
3g
16%
Cholesterol
13mg
4%
Protein
8g
16%
Carbs
41g
14%
Vitamin A
78µg
9%
Vitamin B12
0.2µg
4%
Vitamin B6
0.3mg
15.2%
Vitamin C
39mg
64%
Vitamin E
0.8mg
3.9%
Vitamin K
14µg
17%
Calcium
129mg
13%
Fiber
4g
16%
Folate (food)
46µg
N/A
Folate equivalent (total)
139µg
35%
Folic acid
60µg
N/A
Iron
3mg
16%
Magnesium
41mg
10%
Monounsaturated
4g
N/A
Niacin (B3)
3mg
14%
Phosphorus
159mg
23%
Polyunsaturated
1g
N/A
Potassium
430mg
12%
Riboflavin (B2)
0.3mg
19.7%
Sodium
521mg
22%
Thiamin (B1)
0.4mg
26%
Zinc
1mg
7%