Skillet-Roasted Vegetable Tacos

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

  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 12

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
  • 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
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    250mg
    250%;
    Total Carbohydrate
    21g
    21%
    (Dietary Fiber
    4g
    4%
      Sugars
    5g
    5%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    40%;
    Calcium
    6%;
    Iron
    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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