Roasted Vegetable Tacos
Servings: 4 (2 Tacos Per Serving)
|Serving Size 2 Tacos|
| || || || |
|Amount per serving|
|Calories 309||Calories from Fat 61|
|% Daily Value*|
|Total Fat 7g|| |
| ||Saturated Fat 2g|| |
| ||Trans Fat 0g|| |
|Cholesterol 5mg|| |
|Sodium 444mg|| |
|Total Carbohydrate 53g|| |
| ||Dietary Fiber 11g|| |
| ||Sugars 9g|| |
|Protein 13g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
1 (16 oz) can pinto beans, drained and rinsed
2 tablespoon chicken or vegetable broth
2 tablespoon chopped yellow onion
1 small jalapeño pepper, seeded and minced
½ tsp minced garlic
1 tsp extra-virgin olive oil
1 medium yellow squash, sliced crosswise
1 medium zucchini squash, sliced crosswise
1 small yellow onion, sliced
Salt and pepper to taste
8 (6-inch) corn tortillas
½ cup prepared green salsa
½ cup (2 ounces) crumbled queso fresco cheese
1 medium tomato, chopped
- Heat oven to 400°F.
- Puree beans in food processor until smooth. Heat olive oil in a small skillet over medium-high heat. Sauté chopped onion and jalapeño pepper 4 to 5 minutes or until tender. Add garlic and cook 1 minute more. Add bean puree and stir until well combined. Cook 4 to 5 minutes or until heated.
- Line baking sheet with aluminum foil. Spray squash, zucchini, and onion sliced with cooking spray and sprinkle with salt and pepper to taste. Bake approximately 20 minutes, flipping sliced halfway through cooking time.
- Heat tortillas. Spread approximately ¼ cup bean mixture onto each tortilla; top with approximately ¼ cup squash and onions. Finish each taco with 1 tablespoon salsa and 1 tablespoon cheese.