Veggie Stuffed Tacos
Try this recipe for veggie stuffed tacos on your next taco Tuesday. The blend of flavors from the combination of sweet peppers, corn, onion and cilantro give a refreshing and filling meal. If you want to add in a little extra protein you can throw some strips of lean chicken breast to make them non-vegetarian and top with your favorite salsa.
- 2 teaspoon olive oil
- 4 cloves garlic, minced
- 2 medium onion, chopped
- 4 cups asparagus, cut into 1 inch pieces
- 2 cup sweet peppers, chopped (red, yellow, orange or all three!)
- 6 ears of corn, kernels shaved off
- 2 (15 oz) can pinto beans, drained and rinsed
- 1/2 chopped cilantro
- 12 whole wheat tortillas
- 2 avocado, sliced
Place the olive oil and garlic in a large non-stick frying pan over medium heat.
Add the onions and sauté for about three minutes or until the onions begin to soften.
Add the asparagus and continue to sauté, stirring occasionally for 5 minutes.
Add the peppers and continue to sauté, stirring occasionally for 5 minutes.
Add the corn, beans and cilantro and sauté for 5 more minutes, or until the vegetables are tender. *Note: Make sure you don't overcook the vegetables. You want them to be tender but not too soft.*
Remove from heat. Place a scoop of the veggie mixture in each tortilla and top with sliced avocado. Serve with your favorite salsa.
Nutritional Analysis: One serving equals: 308 calories, 8g fat, 46g carbohydrate, 13g fiber, and 12g protein.