Tacos Verdes

Prep: 20 min., Cook: 25 min. Save the leftover vegetable mixture in the broth, and simply reheat in a saucepan. Serve with a slotted spoon over rice and beans for another hearty main dish.

Yield: Makes 16 tacos

Ingredients

• 1/2  pound  fresh green beans, trimmed and cut into 1-inch pieces
• 1  (8-oz.) package sliced fresh mushrooms
• 2  medium zucchini, diced
• 2  medium tomatoes, chopped
• 1  large red bell pepper, chopped
• 1/2  small eggplant, diced
• 1  small white onion, chopped
• 1  tablespoon  lime juice
• 1  tablespoon  vegetable oil
• 1 1/4  teaspoons  salt
• 3/4  teaspoon  garlic powder
• 3/4  teaspoon  ground cumin
• 3/4  teaspoon  pepper
• 16  (8-inch) soft taco-size corn or flour tortillas, warmed
• Toppings: shredded cabbage, crumbled queso fresco (fresh Mexican cheese)

Preparation

1. Bring first 13 ingredients and 1 cup water to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook, stirring occasionally, 20 minutes or until vegetables are tender. Serve vegetable mixture using a slotted spoon with warm tortillas and desired toppings.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup vegetable mixture (not including toppings).

Nutritional Information

Calories:

112

Fat:

3.4g (sat 0.7g,mono 0.2g,poly 0.7g)

Protein:

3g

Carbohydrate:

18.2g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

373mg

Calcium:

55mg