Contributed By: dymaxium
MayoClinic.com
From MayoClinic.com: These meatless soft tacos are stuffed with sauteed vegetables and topped with smoky salsa. To make it a meal, serve with Spanish rice, a tossed green salad with red wine vinegar dressing and cantaloupe cubes.
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
Low Fat
High Fiber
Meal Type: Entree
Ingredients
1 tablespoon Olive oil
1 Medium red onion, chopped
1 cup Diced yellow summer squash
1 cup Diced green zucchini
3 Large garlic cloves, minced
4 Medium tomatoes, seeded and chopped
1 Jalapeno chili, seeded and chopped
1 cup Fresh corn kernels (cut from about 2 ears of corn) or 1 cup frozen corn
1 cup Canned pinto or black beans, rinsed and drained
1/2 cup Chopped fresh cilantro
8 Corn tortillas
1/2 cup Smoke-flavored salsa
Preparation
In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn kernels and beans. Cook until the vegetables are tender-crisp, about 5 minutes. Add the cilantro and remove from the heat.
Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the remaining tortillas.
To serve, divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture on each tortilla. Top each with 2 tablespoons of the salsa. Serve immediately.
Cook's Notes
Nutrition Information
Calories: 295
;
Total Fat: 6 g
;
Saturated Fat: 1 g
;
Carbohydrates: 55 g
;
Protein: 10 g
;
Calcium: 162 mg
;
Sodium: 221 mg
;
Fiber: 10 g