Eggplant Taco Filling
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 140.8
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 384.1 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.4 g
- Protein: 4.5 g
View full nutritional breakdown of Eggplant Taco Filling calories by ingredient
Introduction
Great vegetarian substitute for tacos. Great vegetarian substitute for tacos.Number of Servings: 4
Ingredients
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2 tbsp olive oil
1 cup eggplant, cut into cubes (1 med eggplant)
1 clove garlic, crushed
1 tbsp shallots or onions, chopped
1 can cut tomatoes with green chilies, drained
1 cup black beans,drained
2 tsp low sodium taco seasoning mix
Directions
Heat oil on medium heat, saute' shallots and garlic for about 5 minutes.
Add eggplant, cook for 5-8 minutes until fork tender.
Slowly add tomatoes, beans and taco mix.
Serve warm.
Can use it as filling or for a taco salad.
Number of Servings: 4
Recipe submitted by SparkPeople user PETITEBAKER.
Add eggplant, cook for 5-8 minutes until fork tender.
Slowly add tomatoes, beans and taco mix.
Serve warm.
Can use it as filling or for a taco salad.
Number of Servings: 4
Recipe submitted by SparkPeople user PETITEBAKER.
Member Ratings For This Recipe
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LINM15
I love this idea, if we are out of beef. Eggplants contain trace amount of Vitamin A, C, folacin, has high levels of antioxidant, are low in sodium & calories-less the 40 Eggplant delivers 21.4 mg of calcium,13.0 mg of magnesium, 248 mg of potassium, 22 mg of phosphorus & 2.5 grams of fiber(skin) - 5/12/10
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SUZYMOBILE
We tried this 'cause an alternative to beef tacos appealed to me--more filling for fewer calories! Bill cooked the veggies WITHOUT the tomato, to keep the filling from getting watery, and used a small fresh jalapeno. We used fresh-picked tomatoes from the garden, with cilantro, as a topping. Yummo!! - 8/20/10
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CHINDASAN
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ELENAJF
I liked this but would have liked a bit more eggplant. I didn't have black beans so used kidney beans; didn't have the tomatoes with chilis so used plain; didn't have taco seasoning so used ground chipoltes, cumin and oregano. Poured it over a corn tortillo topped with lettuce and a little salsa. - 2/21/08
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LISAUEDA