Skillet Veggie and Feta Tacos
Skillet Veggie and Feta Tacos
Jul 18, 2012 | 11:59 am
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
196
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
7g
10%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
46mg
15%
Carbohydrate, by difference
16g
12%
Protein
18g
39%
Vitamin A, RAE
22µg
3%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
39µg
43%
Calcium, Ca
221mg
22%
Choline, total
15mg
4%
Fiber, total dietary
2g
8%
Folate, total
51µg
13%
Iron, Fe
4mg
22%
Magnesium, Mg
40mg
13%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
219mg
31%
Selenium, Se
20µg
36%
Sodium, Na
951mg
63%
Water
74g
3%
Zinc, Zn
3mg
38%
