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Ingredients:
1 tbsp olive oil
1 medium red onion, chopped
1 cup diced yellow summer squash
1 cup diced green zucchini squash
3 large garlic cloves, minced
4 medium tomatoes, seeded, chopped
1 jalapeño chile, seeded, chopped
Kernels from 2 ears of corn
(or 1 cup frozen corn kernels)
1/2 cup chopped fresh cilantro
1 cup canned pinto or black beans, rinsed
8 corn tortillas
1/2 cup smokey-flavored salsa
Instructions:
Heat oil in large skillet; add onion and cook until tender. Add squash,
stir and continue cooking about 5 minutes. Add garlic, half of the
tomatoes and all of the chile. Reduce heat to medium-low and cook until
flavorful.
Add corn kernels; stir and cook until kernels are tender-crisp. Add the
cilantro, the remaining tomatoes and beans. Stir together and remove from
heat.
"Warm" the tortillas on a hot, dry skillet. Fill each with the vegetable
mixture. Top with salsa and serve.
This recipe yields 4 servings.
Nutritional Analysis Per Serving: Calories 350; Fat (grams) 8; Percent
calories from fat 21; Percent polyunsaturated 8; Percent saturated 3;
Percent monounsaturated 10; Cholesterol (milligrams) 0; Sodium
(milligrams) 450; Protein (grams) 11; Carbohydrate (grams) 58; Fiber
(grams) 8.
Source:
"Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org"
S(Formatted for MC5):
"11-05-1999 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per serving: 186 Calories (kcal); 5g Total Fat; (23% calories from fat); 5g
Protein; 33g Carbohydrate; 0mg Cholesterol; 94mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
NOTES : People with diabetes or those on calorie-controlled diets may count
one serving as: 3 bread, 2 vegetable, 1 fat.
Weight Watcher points calculated at 6
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 4
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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