Veggie Tacos
Recipe from Family Circle

You won't miss the meat in this fresh take on a family favorite. If you have trouble finding Farmer's Cheese, you can opt for crumbled goat cheese or even feta.


Veggie Tacos

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Ingredients
  • 2  tablespoons
    olive oil
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  • 3/4  pound
    zucchini, trimmed and diced
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  • 3 
    scallions, trimmed and sliced
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  • 2  teaspoons
    chili powder
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  • 1/4  teaspoon
    ground cumin
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  • 1/4  teaspoon
    dried oregano
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 1  14.5-ounce can
    pinto beans, drained and rinsed
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  • 1  8-3/4-ounce can
    corn, drained and rinsed
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  • 2  cups
    baby spinach, chopped
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  • 3/4  cup
    salsa verde (tomatillo salsa)
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  • 1  4.6-ounce package
    package hard taco shells
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  • 2/3  cup
    crumbled farmer cheese or queso blanco
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  •  
    Lime wedges
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Directions
1.
Heat oil in large nonstick skillet over medium to medium-high heat. Add zucchini and scallions and cook 5 minutes. Add chili powder, cumin, oregano, salt, and pepper. Cook 1 minute.
2.
Stir in beans, corn, spinach, and salsa. Cook 3 to 4 minutes or until spinach is wilted.
3.
Meanwhile, heat taco shells in microwave for 45 seconds, as per package directions. Spoon about 1/3 cup veggie mixture into a taco shell and sprinkle with a little cheese. Add a squeeze of lime and serve.
Nutrition information
Calories 160, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 4 mg, Sodium 458 mg, Carbohydrate 22 g, Fiber 4 g, Protein 5 g, Percent Daily Values are based on a 2,000 calorie diet
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