Veggie Stuffed Tacos
Try this recipe for veggie stuffed tacos on your next taco Tuesday. The blend of flavors from the combination of sweet peppers, corn, onion and cilantro give a refreshing and filling meal. If you want to add in a little extra protein you can throw some strips of lean chicken breast to make them non-vegetarian and top with your favorite salsa.
Servings 12
Calories 308kcal
Ingredients
- 2 teaspoon olive oil
- 4 cloves garlic, minced
- 2 medium onion, chopped
- 4 cups asparagus, cut into 1 inch pieces
- 2 cup sweet peppers, chopped (red, yellow, orange or all three!)
- 6 ears of corn, kernels shaved off
- 2 (15 oz) can pinto beans, drained and rinsed
- 1/2 chopped cilantro
- 12 whole wheat tortillas
- 2 avocado, sliced
- Salsa
Instructions
- Place the olive oil and garlic in a large non-stick frying pan over medium heat.
- Add the onions and sauté for about three minutes or until the onions begin to soften.
- Add the asparagus and continue to sauté, stirring occasionally for 5 minutes.
- Add the peppers and continue to sauté, stirring occasionally for 5 minutes.
- Add the corn, beans and cilantro and sauté for 5 more minutes, or until the vegetables are tender. *Note: Make sure you don't overcook the vegetables. You want them to be tender but not too soft.*
- Remove from heat. Place a scoop of the veggie mixture in each tortilla and top with sliced avocado. Serve with your favorite salsa.
- Nutritional Analysis: One serving equals: 308 calories, 8g fat, 46g carbohydrate, 13g fiber, and 12g protein.
Nutrition
Calories: 308kcal
