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Seasoned Vegetable Tacos Recipe
|6 inch corn tortillas||8|
|Frozen whole-kernel corn||1 1⁄2 Cup (24 tbs), thawed|
|Diced zucchini||1 Cup (16 tbs)|
|Shredded carrot||1 Cup (16 tbs)|
|Chili powder||2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Ground oregano||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Canned no salt added kidney beans||15 Ounce (1 Can)|
|Shredded iceberg lettuce||4 Cup (64 tbs)|
|Chopped tomato||1 Cup (16 tbs)|
|Shredded reduced fat cheddar cheese||4 Ounce (1 Cup)|
|Non-fat sour cream||1⁄2 Cup (8 tbs)|
|No salt added salsa||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1998 Calories from Fat 533
% Daily Value*
Total Fat 58 g89.8%
Saturated Fat 30.5 g152.7%
Trans Fat 0 g
Cholesterol 103.8 mg
Sodium 2249.8 mg93.7%
Total Carbohydrates 302 g100.5%
Dietary Fiber 39.3 g157.1%
Sugars 50 g
Protein 107 g213.3%
Vitamin A 2055.1% Vitamin C 430.9%
Calcium 194.7% Iron 103.7%
*Based on a 2000 Calorie diet
Open foil slightly, and twist ends to form boats.
Place foil boats on a large baking sheet, flattening bottoms.
Place corn tortillas inside boats, pressing gently to form shells.
Bake at 350° for 15 to 20 minutes or until crisp.
Combine corn and next 10 ingredients in a large nonstick skillet; bring to a boil.
Cook, uncovered, 5 minutes or until vegetables are tender.
Place 1/2 cup lettuce in each taco shell.
Spoon 1/2 cup corn mixture into each.
Top each with 2 tablespoons tomato, 2 tablespoons cheese, 1 tablespoon sour cream, and 1 tablespoon salsa.