Middle East Vegetable Tacos Recipes
MIDDLE EAST VEGETABLE TACOS
The vegetable mixture also taste great served over strands of spaghetti squash or pasta.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook eggplant, bell pepper and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in tomatoes and salt; reduce heat to medium. Cover and cook about 5 minutes or until eggplant is tender.
- Spread scant 2 tablespoons hummus inside each taco shell. Spoon about 1/2 cup vegetable mixture over hummus in each shell. Serve with yogurt.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1, Fiber 8 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 8 g, TransFat 2 g
VEGETABLE TACOS
This recipe is easy and delicious! It is a nutritious vegetarian alternative to traditional tacos.
Provided by KacieGallo
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 24m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and chili powder in a large skillet over medium heat. Stir in scallion and garlic; cook for 1 minute. Add tomato and garbanzo beans; cook and stir until tomato begins to break down, about 5 minutes. Season mixture with hot sauce. Stir spinach into the skillet; cook until bright green and wilted, 3 to 5 minutes.
- Spoon tomato and spinach mixture over the tortilla wraps. Garnish with Mexican-style cheese and almonds. Squeeze fresh lime juice on top.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 52.9 g, Cholesterol 16.2 mg, Fat 11.7 g, Fiber 7 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 653.2 mg, Sugar 1.5 g
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