Skillet-Roasted Vegetable Tacos

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

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

Directions

  1. 1 If desired, heat taco shells as directed on package.
  2. 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. 3 To serve, spoon about 2 tablespoons vegetable mixture into each taco shell. Top each with sour cream and, if desired, additional taco sauce.

Notes

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Nutrition Information

Recipe Step Photos

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