EASY VEGETABLE SOFT TACOS RECIPE
These vegetable soft tacos come together in about 20 minutes, and the natural flavors practically sing! This recipe is great for vegetarian and gluten free meals.
Provided by Dara Michalski | Cookin' Canuck
Categories Entrees
Time 23m
Number Of Ingredients 16
Steps:
- Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Add the onions and cook for 2 minutes.
- Add the remaining ½ teaspoon olive oil, mushrooms, zucchini, yellow squash, jalapeno, cumin and oregano. Cook until the vegetables are tender, 4 to 5 minutes.
- Add the tomato and cook for 1 minute. Remove the skillet from the heat and stir in the lime juice.
- While the vegetables are cooking, heat the corn tortillas, in a single layer on a paper towel in the microwave, about 30 seconds.
- Divide the vegetables evenly between the corn tortillas, and top with cotija cheese and cilantro. Serve.
Nutrition Facts : ServingSize 2 Tacos, Calories 236.4 kcal, Carbohydrate 27.2 g, Protein 7.1 g, Fat 11.2 g, SaturatedFat 4.1 g, Cholesterol 18 mg, Sodium 591 mg, Fiber 4.1 g, Sugar 4.3 g
SOFT VEGETABLE TACOS
This easy vegetarian tacos feature corn and black beans. They're easy and fast, and the heat can be adjusted depending on the type of salsa you choose. -Leona Strait, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the corn, zucchini and onion in oil until tender. , Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally. , Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling.
Nutrition Facts : Calories 524 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 902mg sodium, Carbohydrate 59g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein.
SOFT VEGETABLE TACOS
Provided by David Badal
Categories Bean Leafy Green Pepper Vegetable Sauté Vegetarian Quick & Easy Dinner Lunch Spinach Bell Pepper Jalapeño Hominy/Cornmeal/Masa Bon Appétit Houston Texas Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper, garlic and chili. Sauté until vegetables soften, about 10 minutes. Add chili powder, cumin and oregano and sauté 2 minutes. Add Port and simmer until liquid reduces by half, about 10 minutes. Mix in beans and hominy and heat through. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm mixture over medium heat before continuing.) Add spinach and stir until wilted, about 2 minutes.
- Spoon 1/3 cup vegetable mixture onto each tortilla. Roll up tortilla to enclose filling and serve.
SOFT TACOS WITH MUSHROOMS AND CABBAGE
Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese - and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It's also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
- Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
- Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 929 milligrams, Sugar 10 grams
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