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Skillet Veggie Tacos

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Course: Dinner, Lunch
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 people
Calories: 160kcal

Equipment

  • Skillet

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 tsp. olive oil
  • 1 1/2 tsp. ground cumin
  • 1 tsp. 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

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

Nutrition

Calories: 160kcalCarbohydrates: 26gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 351mgPotassium: 130mgFiber: 4gSugar: 4gVitamin A: 1117IUVitamin C: 29mgCalcium: 104mgIron: 2mg
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Nutrition Facts
Skillet Veggie Tacos
Amount per Serving
Calories
160
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
351
mg
15
%
Potassium
 
130
mg
4
%
Carbohydrates
 
26
g
9
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
7
g
14
%
Vitamin A
 
1117
IU
22
%
Vitamin C
 
29
mg
35
%
Calcium
 
104
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.