Veggie Tacos

Cinco de Mayo - World Cuisine

A hearty taco that contains no meat. If you want to really keep it vegan, go with a soy cheese for topping.

Brief

Prep 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 6

Yield: 6 tacos

Veggie Tacos

Ingredients

1 tablespoon olive oil

1 ½ pounds cremini mushrooms

coarsely chopped

1 red bell pepper

diced

1 (15 ounce) can pinto beans

rinsed and drained

1 (1 ounce) packet taco seasoning mix

2 green onions

sliced thinly

¼ cup water

6 (8 inch) whole wheat tortillas

Top Shelf Margaritas on the Rocks

World Cuisine

Directions

Step 1

Heat olive oil in a skillet over medium-high heat. Add mushrooms and red bell peppers; saute until mushrooms are soft and meaty about 20 minutes. Add pinto beans taco seasoning mix green onions and water. Stir well; continue to cook until all liquid is evaporated about 5 minutes more.

Step 2

Divide mushroom filling evenly between tortillas. Add your favorite taco toppings.

Nutritional Information

Veggie Tacos

Servings Per Recipe:6

Calories: 220

% Daily Value *

Protein: 11.6g 23%

Carbohydrates: 42.4g 14%

Dietary Fiber: 7.8g 31%

Sugars: 1.8g

Fat: 3.3g 5%

Saturated Fat: 0.5g 3%

Vitamin A Iu: 670.8IU 13%

Niacin Equivalents: 2mg 16%

Vitamin B6: 0.2mg 12%

Vitamin C: 26.7mg 45%

Folate: 53.2mcg 13%

Calcium: 40mg 4%

Iron: 2.8mg 15%

Magnesium: 50.5mg 18%

Potassium: 283.6mg 8%

Sodium: 761mg 30%

Thiamin: 0.1mg 7%

Calories From Fat: 29.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.