Middle Eastern Veggie Tacos

Harissa is a Middle Eastern condiment that adds spice and fabulous flavor. Since these condiments vary in levels of spice, be sure to taste yours before adding it to determine how much is needed.

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  • prep time 30 min
  • total time 50 min
  • ingredients 11
  • servings 6
 

Ingredients

Potato Filling

2
medium sweet potatoes, peeled, cut into 1/2-inch cubes (4 cups)
1
to 2 tablespoons harissa chili paste
1
tablespoon olive oil
1/2
teaspoon salt

Herbed Salad

1/2
cup crumbled feta cheese (2 oz)
1/4
cup chopped fresh parsley
Finely grated peel of 1 medium lemon (2 to 3 teaspoons)

Tortillas and Toppings

1/2
cup uncooked quinoa, rinsed
2
teaspoons olive oil
6
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), heated as directed on package
1/2
cup Greek Fat Free plain yogurt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. In medium bowl, toss Potato Filling ingredients, coating pieces evenly. Arrange on ungreased large cookie sheet. Bake 25 minutes; stir. Bake 15 to 20 minutes longer or until golden brown and crispy.
  • 2 Meanwhile, mix Herbed Salad ingredients, stirring well; set aside. In 2-quart saucepan, heat 2 cups water to boiling. Add quinoa; cook 10 minutes. Drain well. Arrange on another ungreased cookie sheet; toss with 2 teaspoons oil. Place cookie sheet of quinoa in oven with sweet potatoes during last 10 minutes of bake time to toast lightly, stirring once.
  • 3 Fill each tortilla with potato filling, salad, a dollop of yogurt and 1 tablespoon toasted quinoa.
  • 1 Heat oven to 425°F. In medium bowl, toss Potato Filling ingredients, coating pieces evenly. Arrange on ungreased large cookie sheet. Bake 25 minutes; stir. Bake 15 to 20 minutes longer or until golden brown and crispy.
  • 2 Meanwhile, mix Herbed Salad ingredients, stirring well; set aside. In 2-quart saucepan, heat 2 cups water to boiling. Add quinoa; cook 10 minutes. Drain well. Arrange on another ungreased cookie sheet; toss with 2 teaspoons oil. Place cookie sheet of quinoa in oven with sweet potatoes during last 10 minutes of bake time to toast lightly, stirring once.
  • 3 Fill each tortilla with potato filling, salad, a dollop of yogurt and 1 tablespoon toasted quinoa.

EXPERT TIPS

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Expert Tips

If you have leftover toasted quinoa, use it to top salads and other dishes for a delicious, nutty crunch.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco
Calories
290
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
3g,
3%
Trans Fat
1g
1%
),
Cholesterol
10mg
10%;
Sodium
660mg
660%;
Total Carbohydrate
42g
42%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
260%;
Vitamin C
6%;
Calcium
15%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.