Skillet Veggie Tacos

DIFFICULTY LEVEL

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Ingredients

  • 2 red bell peppers, coarsely chopped
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 to 2 jalapeño peppers, seeded and chopped
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 2 cups chopped fresh spinach
  • 12 (8-inch) whole grain tortillas, warmed
  • 1/2 cup crumbled reduced fat feta cheese (optional)

Instructions

  1. Sauté first 5 ingredients in hot oil in a skillet over medium-high heat 5 minutes or until vegetables are tender. Add cumin and oregano; sauté 2 minutes.
  2. Reduce heat and simmer 10 minutes. Add beans and cook until thoroughly heated. Add spinach; cook 2 minutes or until spinach wilts. Serve in warm tortillas with cheese, if desired.

Nutritional Information

Serving Size: 12
Calories: 204
Total Fat: 6 g
Saturated Fat: 3 g
Trans Fat: 0 g
Sugar: 3 g
Sodium: 311 mg
Carbs: 6 g
Protein: 7 g

Source:

MyRecipes.com

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