Trying to eat a meatless, veggie-packed meal once a week? This recipe gives you all the flavor of tacos, but with so much more fiber and vegetables. Top them with avocado slices for extra flavor if you’d like.
Prep Time: 35 minutes
Serving Size: 2 tacos
2 medium zucchini, small dice
5 large carrots, small dice
1 small onion, small dice
1 red bell pepper, small dice
1 ½ tablespoon olive oil
1 clove garlic, minced
1 tomato, seeded and diced
1 15-ounce can pinto beans, rinsed and drained
1 tablespoon + 1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon ground black pepper
8 6-inch corn tortillas
1 cup shredded lettuce
½ cup Queso fresco cheese (or reduced-fat shredded cheddar)
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.
From graduation parties, to Fourth of July picnics, to good old-fashioned backyard barbeques – we can help celebrate summer with healthy and fun food!
Planning a summer picnic or barbeque? Consider offering some dishes that are on the lighter side.
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See how you can still enjoy traditional picnic foods as part of a balanced meal plan.See Meal Plan