Spray a large skillet with nonfat cooking spray and set over medium high heat. Add in onion, garlic, ad bell pepper, and sauté for about 8-10 minutes.
Add in zucchini, corn and black beans, cumin, chili powder, lime juice, salt and pepper. Stir and sauté until zucchini are tender.
Warm tortillas over a gas burner or on a skillet. Divide vegetables among 8 tortillas. Top each with salsa, cilantro and the queso fresco. Serve immediately.
Notes
The entire recipe makes 4 servings
The serving size is 2 tacos
Nutrition
Nutrition Facts
VEGGIE TACOS RECIPE
Amount per Serving
Calories
247
% Daily Value*
Fat
3.9
g
6
%
Saturated Fat
1.1
g
7
%
Cholesterol
5
mg
2
%
Sodium
296
mg
13
%
Potassium
764
mg
22
%
Carbohydrates
46.3
g
15
%
Fiber
10.2
g
43
%
Sugar
6.2
g
7
%
Protein
11.6
g
23
%
Calcium
70
mg
7
%
Iron
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.