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Skillet-Roasted Vegetable Tacos

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  • 25 min prep time
  • 25 min total time
  • 10 ingredients
  • 12 servings
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Enjoy these skillet-roasted vegetable tacos topped with sour cream that are ready in 25 minutes – perfect for a dinner.

1
(4.6-oz.) pkg. (12) taco shells
1
tablespoon olive oil
1
small eggplant (1 lb.), peeled, cut into 1/4-inch cubes
1
large red bell pepper, finely chopped
1
small onion, coarsely chopped
2
garlic cloves, minced
2
to 3 tablespoons taco sauce
1/4
teaspoon salt
1/8
teaspoon pepper
1/2
cup light sour cream

Steps

  • 1 If desired, heat taco shells as directed on package.
  • 2 Heat oil in large nonstick skillet over high heat until hot. Add eggplant, bell pepper, onion and garlic; cook and stir 3 to 5 minutes or until vegetables begin to brown. Cover; remove from heat. Let stand 5 minutes to soften vegetables. Stir in taco sauce, salt and pepper.
  • 3 To serve, spoon about 2 tablespoons vegetable mixture into each taco shell. Top each with sour cream and, if desired, additional taco sauce.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
% Daily Value
Total Fat
10g
15%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
250mg
10%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
16%
Protein
3g
3%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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