Photo: Spencer Davis
Healthy Vegetable Tacos Recipe
10 ingredients
40 min
8 tacos
openrecipes
Healthy vegetable tacos filled with seared poblano peppers, yellow squash, onions, and cremini mushrooms.
Estimated Nutrition (whole recipe, rough)
465
Calories
15g
Protein
28g
Fat
45g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 poblano peppers
- 2 medium yellow squash
- 1 small white onion
- 10 medium cremini mushrooms
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper , to taste
- 1 handful mizuna (Japanese mustard greens ) or other leafy green
- 8 corn tortillas
- 8 ounces Cotija cheese , crumbled
- 1 lime , cut into wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes