Summer Veggie Tacos
Servings: 4
Calories: 212kcal
Ingredients
- 1 zucchini medium, diced
- 1 summer squash medium, diced
- 1 crushed red pepper flakes diced
- 1/2 yellow onion diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can vegetarian refried beans fat-free
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 10-12 corn tortillas
Instructions
- Turn the oven on to preheat to 400 degrees.
- In a large pan, cook veggies with salt and pepper until softened, 5-7 minutes.
- Transfer veggies to a large mixing bowl, add refried beans and spices. Mix until combined.
- Warm corn tortillas just until softened in the microwave or on the stovetop, and add about 1/4 cup of the bean mixture to one half of the corn tortilla. Fold the other half over and pat down lightly.
- Place the tacos onto a large baking sheet and bake for 5-7 minutes. Flip and return to oven. Bake fore 5-7 more minutes until browned and crispy. Let cool for a few minutes before serving.
- Serve with your favorite toppings (guacamole, pico de gallo or other salsa, lime wedges etc)
Nutrition
Serving: 2tacos | Calories: 212kcal | Carbohydrates: 41g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 687mg | Potassium: 431mg | Fiber: 8g | Sugar: 5g | Vitamin A: 495IU | Vitamin C: 18.2mg | Calcium: 99mg | Iron: 2.3mg
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