Seasoned Vegetable Tacos

Name: Seasoned Vegetable Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters shredded carrot; 2 teaspoons chili powder; 355 milliliters frozen whole-kernel corn, thawed; 8 6-inchs (6-inch) corn tortillas; 1 teaspoons garlic powder; 946 milliliters shredded iceberg lettuce; 425 grams no-salt-added kidney beans; 113 grams cup shredded reduced-fat Cheddar cheese; 118 milliliters no-salt-added salsa; 118 milliliters nonfat sour cream; 1 teaspoons onion powder; 0 teaspoons ground oregano; 0 teaspoons salt; 0 teaspoons sugar; 237 milliliters chopped tomato; 118 milliliters water; 237 milliliters diced zucchini

Seasoned Vegetable Tacos

The recipe Seasoned Vegetable Tacos is ready in approximately 45 minutes and is definitely Head to the store and pick up sugar, onion powder, tomato, and a few other things to make it today. To use up the no salt added diced tomatoes you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. It works well as an affordable main course.

Instructions

Cut 8 (12- x 10-inch) pieces of aluminum foil; fold each piece in half lengthwise. Open foil slightly, and twist ends to form boats.

Equipment you will use

Aluminum Foil

Place foil boats on a large baking sheet, flattening bottoms.

Equipment you will use

Baking Sheet

Aluminum Foil

Place corn tortillas inside boats, pressing gently to form shells.

Ingredients you will need

Corn Tortilla

Pasta Shells

Bake at 350 for 15 to 20 minutes or until crisp. Set aside.

Equipment you will use

Oven

Combine corn and next 10 ingredients in a large nonstick skillet; bring to a boil. Cook, uncovered, 5 minutes or until vegetables are tender.

Ingredients you will need

Vegetable

Corn

Equipment you will use

Frying Pan

Place 1/2 cup lettuce in each taco shell. Spoon 1/2 cup corn mixture into each. Top each with 2 tablespoons tomato, 2 tablespoons cheese, 1 tablespoon sour cream, and 1 tablespoon salsa.

Ingredients you will need

Sour Cream

Lettuce

Cheese

Tomato

Salsa

Corn

Equipment

Ingredients

Servings:

237milliliters

shredded carrot 2teaspoons

chili powder 355milliliters

frozen whole-kernel corn, thawed 86-inchs

(6-inch) corn tortillas 1teaspoons

garlic powder 946milliliters

shredded iceberg lettuce 425grams

no-salt-added kidney beans 113grams

cup shredded reduced-fat Cheddar cheese 118milliliters

no-salt-added salsa 118milliliters

nonfat sour cream 1teaspoons

onion powder 0teaspoons

ground oregano 0teaspoons

salt 0teaspoons

sugar 237milliliters

chopped tomato 118milliliters

water 237milliliters

diced zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.