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Veggie Tacos

Avocados from Mexico Veggie Tacos Heart-Check certified recipe
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Veggie Tacos

Nutrition Facts

Veggie Tacos
CaloriesCalories
310 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
7g Per Serving
×
Calories 310
Total Fat 16.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 7.2 g
Cholesterol 0 mg
Sodium 580 mg
Total Carbohydrate 33 g
Dietary Fiber 7 g
Sugars 2 g
Protein 13 g

Dietary Exchanges
2 starch, 1 vegetable, 1 lean meat, 2 fat

Ingredients

Servings   4   Serving Size   2 tacos

  • 2 tablespoons vegetable oil
  • 1 white onion (thinly sliced)
  • 1 cup sliced mushrooms
  • 8 white corn tortillas
  • optional salt
  • 1 avocado (thinly sliced)
  • 1 deseeded poblano pepper (cut into thin strips)
  • 1 cup fat-free feta cheese

Directions

Tip: Click on step to mark as complete.

  1. In a frying pan add the oil and once hot, add onion, poblano peppers, and mushrooms and let brown over low heat. Add a little water to avoid burning.
  2. Once the vegetables are tender, add fat free feta cheese and season with a little salt (optional).
  3. Warm tortillas.
  4. To assemble tacos: First place a slice of avocado on the warmed tortilla followed by a little of the prepared mixture.
 

Nutrition Facts

Veggie Tacos
CaloriesCalories
310 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
7g Per Serving
×
Calories 310
Total Fat 16.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 7.2 g
Cholesterol 0 mg
Sodium 580 mg
Total Carbohydrate 33 g
Dietary Fiber 7 g
Sugars 2 g
Protein 13 g

Dietary Exchanges
2 starch, 1 vegetable, 1 lean meat, 2 fat

Ingredients

Servings   4   Serving Size   2 tacos

  • 2 tablespoons vegetable oil
  • 1 white onion (thinly sliced)
  • 1 cup sliced mushrooms
  • 8 white corn tortillas
  • optional salt
  • 1 avocado (thinly sliced)
  • 1 deseeded poblano pepper (cut into thin strips)
  • 1 cup fat-free feta cheese

Directions

Tip: Click on step to mark as complete.

  1. In a frying pan add the oil and once hot, add onion, poblano peppers, and mushrooms and let brown over low heat. Add a little water to avoid burning.
  2. Once the vegetables are tender, add fat free feta cheese and season with a little salt (optional).
  3. Warm tortillas.
  4. To assemble tacos: First place a slice of avocado on the warmed tortilla followed by a little of the prepared mixture.
 

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