Vegetable Tacos or Nachos

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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

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.

Minutes to Prepare: 15

Minutes to Cook: 15

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.