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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 366.1
  • Total Fat: 15.3 g
  • Cholesterol: 36.8 mg
  • Sodium: 802.1 mg
  • Total Carbs: 48.0 g
  • Dietary Fiber: 7.3 g
  • Protein: 13.4 g

View full nutritional breakdown of Vegetable Tacos or Nachos calories by ingredient
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Vegetable Tacos or Nachos

Submitted by: DAWN3576

Introduction

A total fluke of a recipe I came up while trying to figure out new ways to use up simmer squash and zucchini. Any of the summer squash/zucchini's can be exchanged. It has a similar texture and taste as beef nachos but with less fat, calories and carbs. A total fluke of a recipe I came up while trying to figure out new ways to use up simmer squash and zucchini. Any of the summer squash/zucchini's can be exchanged. It has a similar texture and taste as beef nachos but with less fat, calories and carbs.
Number of Servings: 4

Ingredients

    Sour Cream, reduced fat, 0.50 cup
    Black Olives, 12 jumbo, sliced
    Garlic, 4 cloves crushed and chopped
    Onions, raw, 1 cup, chopped
    Green Peppers (any bell pepper), 2 cups, chopped
    Summer squash, 4 cup, chopped
    Tomatoes, red, ripe, canned, with green chilies, 1 cup
    Jalapeno Peppers, 0.50 cup, sliced
    Water, tap, 1 cup (8 fl oz)
    Corn Tortillas, 8 tortilla, medium (approx 6" dia)
    Cheese, Kraft Mexican Style Taco Cheese, 1 cup
    Corn Starch, 0.16 cup
    Taco Seasoning Mix 2 tsp.

Directions

Dice the squash, onion, peppers and garlic all about the same size and then saute in large skillet until tender.
Add water and taco seasoning (I make my own without salt), and cornstarch. Bring to a boil, reduce and simmer until most of the water is absorbed or the cornstarch has thickened the mixture.
Add the tomates and black olives.
Serve with the cheddar cheese and sour cream with corn tortillas or with your favorite tortillo chip.
Serves approximately 4.

Number of Servings: 4

Recipe submitted by SparkPeople user FROGGER1973.






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