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Soft Tacos with Southwestern Vegetables
These meatless soft tacos are stuffed with sauted vegetables and topped with salsa. To make it a meal, serve with Spanish rice, a tossed green salad with red wine vinegar dressing, and cantaloupe cubes.
Per Serving: 2 tacos include 295 calories, 6g fat (1g saturated fat), 55g carbs, 10g protein, 10g fiber, 0 mg chol, 221mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet), IF the vegetables are well-cooked and the salsa is from the jar...NO FRESH CILANTRO!
1 Tbsp olive oil
1 medium red onion, chopped
1 cup diced yellow summer squash
1 cup diced green zucchini
4 medium tomatoes, seeded and chopped
1 cup canned pinto or black beans, rinsed and drained
3 large garlic cloves, minced
1 jalapeno chili, seeded and chopped
½ cup chopped fresh cilantro
8 corn tortillas
1 cup fresh corn kernels, or 1 cup frozen corn
½ cup smoke-flavored salsa (or regular flavored)
- 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.
Recipe from: The Mayo Clinic