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Saucy Taco Vegetables

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Saucy Taco Vegetables
  • Prep Time 20 min
  • Total Time 0 min
  • Servings 7
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Coaxing family to eat their veggies is a thing of the past when you sauce them up taco-style.

Ingredients

1
tablespoon oil
2
yellow summer squash, cut into 1/4-inch-thick slices
1
large zucchini, cut into 1/4-inch-thick slices
1
medium onion, thinly sliced, separated into rings
1
large tomato, cut into 8 wedges
1/2
to 1 teaspoon dried oregano leaves
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup Old El Paso™ Taco Sauce
4
oz. (1 cup) shredded Monterey Jack cheese
Fresh cilantro sprigs, if desired

Directions

  • 1 Heat oil in 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add squash, zucchini and onion; cook and stir 5 minutes or until vegetables are crisp-tender.
  • 2 Add tomato and oregano; cook and stir 1 minute. Sprinkle with salt and pepper. Add taco sauce; cook and stir 30 seconds or until sauce begins to boil. Reduce heat to low; sprinkle with cheese. Cover; cook 2 minutes or just until cheese is melted. Garnish with cilantro.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 2/3 Cup
Calories
130
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
3g
15%
)
Cholesterol
15mg
5%
Sodium
350mg
15%
Total Carbohydrate
11g
4%
(
Dietary Fiber
3g
12%
,
Sugars
5g
)
Protein
6g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
2 Vegetable; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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