Skillet-Roasted Vegetable Tacos

Enjoy these skillet-roasted vegetable tacos topped with sour cream that are ready in 25 minutes – perfect for a dinner.

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Servings 12

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ingredients 10
Prep Time 25 min
Total Time 25 min

Ingredients

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

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Directions

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.