Roasted-Vegetable Tacos - 12.7g Carbs, 2g Fiber, 1.2g Sugar
From: www.peakmarket.com
Shared by Glen Palmer of Winnipeg, MB
Nutrition From: caloriecount.about.com
1 pkg hard taco shells OR kit (shells, seasoning, and taco sauce)
Olive oil-flavored nonstick cooking spray
1 cup (250 ml) sliced fresh mushrooms
1 medium onion, cut into wedges
1 medium pepper, cut lengthwise into eighths
1 medium zucchini, cut into 1/4-inch slices
1 cup (250 ml) reduced fat shredded Cheddar OR Monterey Jack cheese
1 bunch chopped fresh cilantro (optional)
Heat oven to 425 degrees F.
Spray jelly roll pan or high-lipped cookie sheet (15 1/2 x 10 1/2 x 1 inch) with nonstick cooking spray.
Place mushrooms, onion, pepper and zucchini in single layer in pan. Spray
with nonstick cooking spray. Sprinkle with 2 tbsp taco seasoning mix. Bake
uncovered 20 to 25 minutes, turning vegetables once, until tender.
Sprinkle cheese into taco shells. Top with vegetables and taco sauce.
Sprinkle with cilantro.
Serves: 10
Serving Size: 73 g
Nutrition per Serving:
104 Calories, 38 Calories from Fat, 4.2g Total Fat, 2.3g Saturated Fat,
10mg Cholesterol, 74mg Sodium, 12.7g Total Carbs, 2g Dietary Fiber,
1.2g Sugars, 4.7g Protein - -
Vitamin A 3% - Vitamin C 7% - Calcium 11% - Iron 3%
Nutrition Grade: B
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