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Seasoned Vegetable Tacos

Heart.Foods's picture
  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
  Salt 1⁄4 Teaspoon
  Ground oregano 1⁄4 Teaspoon
  Sugar 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)

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 350° for 15 to 20 minutes or until crisp.
Set aside.
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.

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