Middle East Vegetable Tacos

Dinner ready in 25 minutes! Treat your family with tasty tacos filled with vegetable mixture and hummus - perfect if you love Middle East cuisine.

  • prep time 10 min
  • total time 25 min
  • ingredients 9
  • servings 6

Ingredients

1
tablespoon olive or vegetable oil
1
medium eggplant (1 lb), peeled and cut into 1/2-inch cubes
1
medium red bell pepper, cut into 1/2-inch strips
1
medium onion, cut into 1/2-inch wedges
1
can (14.5 oz) diced tomatoes with roasted garlic, onion and oregano (or other variety), undrained
1/4
teaspoon salt
1
container (8 oz) refrigerated hummus
12
Old El Paso® taco shells
Plain yogurt or sour cream, if desired
  • 1 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook eggplant, bell pepper and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
  • 2 Stir in tomatoes and salt; reduce heat to medium. Cover and cook about 5 minutes or until eggplant is tender.
  • 3 Spread scant 2 tablespoons hummus inside each taco shell. Spoon about 1/2 cup vegetable mixture over hummus in each shell. Serve with yogurt.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    280
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    2g
    2%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    440mg
    440%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    8g
    8%
      Sugars
    8g
    8%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    40%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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