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Skillet Veggie Tacos

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Course: Dinner, Lunch
Cook Time: 30 minutes
Servings: 12 people


  • Skillet


  • 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)


  • 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.
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