Toasted Vegetable Tacos

By dette

A Mexican favorite goes vegetarian. From Prevention Healthy Cooking.

Ingredients

• 1/2 to 1 cup chopped fresh vegetables, such as broccoli, snap peas, green beans and red bell pepper
• 1 flour tortilla (8 inch)
• 1 teaspoon raspberry chipotle sauce
• 1 tablespoon shredded Mexican 4-cheese blend

Preparation

Step 1

1. Place vegetables in a microwavable bowl. Cover with plastic wrap and microwave on High 1 minute or until tender-crisp.
2. Heat medium skillet over medium heat. Toast tortilla about 1 minute on each side or until toasted. Carefully bend tortilla until edges meet but do not fold.
3. Spread chipotle sauce on tortilla. Top with vegetables and sprinkle with cheese

Nutritional Information

1 Serving: Calories 210 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 5mg; Sodium 370mg; Total Carbohydrate 31g (Dietary Fiber 3g, Sugars 4g); Protein 7g Percent Daily Value*: Vitamin A 15%; Vitamin C 40%; Calcium 15%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet