Seasoned Vegetable Tacos Recipe

Name: Seasoned Vegetable Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (6-inch) corn tortillas; 1 1/2 cups frozen whole-kernel corn, thawed; 1 cup diced zucchini; 1 cup shredded carrot; 2 teaspoons chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon ground oregano; 1/4 teaspoon sugar; 1/2 cup water; 1 (15-ounce) can no-salt-added kidney beans; 4 cups shredded iceberg lettuce; 1 cup chopped tomato; 1 cup (4 ounces) shredded reduced-fat Cheddar cheese; 1/2 cup nonfat sour cream; 1/2 cup no-salt-added salsa

Servings: persons

8 (6-inch) corn tortillas
1 1/2 cups frozen whole-kernel corn, thawed
1 cup diced zucchini
1 cup shredded carrot
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground oregano
1/4 teaspoon sugar
1/2 cup water
1 (15-ounce) can no-salt-added kidney beans
4 cups shredded iceberg lettuce
1 cup chopped tomato
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/2 cup nonfat sour cream
1/2 cup no-salt-added salsa

1
Cut 8 (12- x 10-inch) pieces of aluminum foil; fold each piece in half lengthwise. 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 350u00b0 for 15 to 20 minutes or until crisp. Set aside.
2
Combine corn and next 10 ingredients in a large nonstick skillet; bring to a boil. Cook, uncovered, 5 minutes or until vegetables are tender.
3
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.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 (6-inch) corn tortillas, 1 1/2 cups frozen whole-kernel corn, thawed, 1 cup diced zucchini, 1 cup shredded carrot, and more.

Yes, Seasoned Vegetable Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seasoned Vegetable Tacos

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