|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|
Filling: In large skillet, heat oil over medium-high heat.
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.
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 mg7%
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