Dietician's Tip: Serve with Spanish rice, a green salad and cantaloupe.
- 1 tablespoon olive oil
- 1 medium red onion, chopped (about 1 cup)
- 1 cup diced yellow summer squash
- 1 cup diced green zucchini
- 3 large garlic cloves, minced
- 4 medium tomatoes, seeded and chopped (about 2 cups)
- 1 jalapeno chili, seeded and chopped
- 1 cup fresh corn kernels (about 2 ears of corn) or 1 cup frozen corn
- 1 cup canned pinto or black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
- 8 whole-wheat tortillas
- 1/2 cup smoke-flavored salsa
In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn and beans. Cook until the vegetables are tender-crisp, about 5 minutes. Add the cilantro and remove from the heat.
Heat a large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened about 20 seconds a side. Repeat with the remaining tortillas.
To serve, divide the tortillas among individual plates. Scoop an equal amount of the vegetable mixture onto each tortilla. Top each with 2 tablespoons of the salsa. Serve immediately.
Nutritional analysis per serving
Serving size: 2 tacos
- Calories 300
- Cholesterol 0 mg
- Monounsaturated fat 3 g
- Saturated fat 1 g
- Sodium 259 mg
- Total carbohydrate 55 g
- Dietary fiber 26 g
- Protein 11 g
- Serving size 2 tacos
- Total fat 4 g