Filed Under: Dinner, mexican, saute, Under 20 Mins, vegetable

Mushroom and Vegetable Tacos

Tacos make a quick meal or great snacks. In this recipe grated vegetables replace the beef so it is a great way to increase vegetable consumption for your family. However, if desired, add beef as directed in the variation for Taco Salad.

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April 8th, 2012

Recipe courtesy of www.newscanada.com.

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Servings
12
Prep Time
15 minutes
Cook Time
8 minutes
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 large carrot, peeled and grated
  • 1 medium zucchini, grated
  • 1 pound sliced mushrooms
  • 1 (35g) envelope reduced salt taco seasoning mix
  • 1/4 Cups water
  • 12 taco shells, warmed
  • 4 romaine or iceberg lettuce leaves, thinly sliced
  • garnish
  • finely diced tomato (optional)
    • Directions
  • 1.

    Heat the oil in a large non-stick frying pan over medium-high heat. Add onion and mushrooms; cook and stir for 3-4 minutes or until lightly browned. Add carrot, zucchini, taco seasoning mix and water, cook and stir to mix well. Lower heat to medium, cover and cook about 4 minutes or until vegetables are tender. Uncover and bring to boil until juices evaporate. To serve, place about 1/4 cup (50 mL) filling in each taco shell and top with lettuce and garnish if desired with tomato. Serve with guacamole if desired.

    • Nutrients Per Serving
    Nutrients per serving: 44 calories, 2 g fat, 1 g protein, 4 g carbohydrates, 1 g fibre.
    Mushroom and Vegetable Tacos
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