Veggie Tacos

Veggie Tacos
Servings: 12 Prep 10 mins Cook 10 mins Microwave 45 seconds

Ingredients

  • 2 tablespoons olive oil
  • 3/4 pound zucchini, trimmed and diced
  • 3 scallions, trimmed and sliced
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 14 1/2 ounce can pinto beans, drained and rinsed
  • 1 8 3/4 ounce can corn, drained and rinsed
  • 2 cups baby spinach, chopped
  • 3/4 cup salsa verde (tomatillo salsa)
  • 1 4.6 ounce package hard taco shells
  • 2/3 cup crumbled farmer cheese or queso blanco Lime wedges

Make It

1. Heat oil in large nonstick skillet over medium to medium-high heat. Add zucchini and scallions and cook 5 minutes. Add chili powder, cumin, oregano, salt and pepper. Cook 1 minute.

2. Stir in beans, corn, spinach and salsa. Cook 3 to 4 minutes or until spinach is wilted.

3. Meanwhile, heat taco shells in microwave for 45 seconds, as per package directions. Spoon about 1/3 cup veggie mixture into a taco shell and sprinkle with a little cheese. Add a squeeze of lime and serve.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 160, Fat, total (g): 7, chol. (mg): 4, sat. fat (g): 2, carb. (g): 22, fiber (g): 4, pro. (g): 5, sodium (mg): 458, Percent Daily Values are based on a 2,000 calorie diet.