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Vegetable Tacos Recipe
|Vegetable oil||2 Tablespoon|
|Carrots||2 Large, peeled and thinly sliced|
|Onion||1 Large, peeled, finely chopped|
|Garlic clove||1 Large, peeled, finely chopped|
|Chili powder||2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Zucchini||2 , unpeeled and cut in 1/2-inch cubes (About 8 Inch Long)|
|Sweet red pepper||1 , seeded and chopped|
|Green pepper||1 , seeded and chopped|
|Canned corn kernel||7 Ounce, drained (1 Can, 199 Milliliter)|
|Canned kidney beans||19 Ounce, drained (1 Can, 540 Milliliter)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Shredded lettuce||1⁄4 Cup (4 tbs)|
|Sour cream/Yogurt||3 Tablespoon|
Calories 573 Calories from Fat 216
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 7.2 g36%
Trans Fat 1.9 g
Cholesterol 21 mg
Sodium 1182 mg49.2%
Total Carbohydrates 79 g26.4%
Dietary Fiber 14.6 g58.6%
Sugars 20.6 g
Protein 18 g36.3%
Vitamin A 190.3% Vitamin C 174.4%
Calcium 31.2% Iron 19.9%
*Based on a 2000 Calorie diet
Stir in carrots, onion, garlic, chili powder, salt, cumin and oregano.
Cook, stirring often, until onion is softened and golden, about 8 minutes.
Stir in zucchini, peppers, corn and kidney beans; cook, stirring often, until zucchini is tender but not soft, about 7 minutes.
Spoon into serving dish.
Meanwhile, place taco shells on baking sheet and place in 350°F (180°C) oven for 5 minutes to warm, if desired.
To serve, let each person spoon some filling into taco shell and top with spoonful of cheese, lettuce and yogurt.