Easy Vegetable Soft Tacos Recipe
These vegetable soft tacos come together in about 20 minutes, and the natural flavors practically sing! This recipe is great for vegetarian and gluten free meals.
Servings: 2 Servings
Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Add the onions and cook for 2 minutes.
Add the remaining ½ teaspoon olive oil, mushrooms, zucchini, yellow squash, jalapeno, cumin and oregano. Cook until the vegetables are tender, 4 to 5 minutes.
Add the tomato and cook for 1 minute. Remove the skillet from the heat and stir in the lime juice.
While the vegetables are cooking, heat the corn tortillas, in a single layer on a paper towel in the microwave, about 30 seconds.
Divide the vegetables evenly between the corn tortillas, and top with cotija cheese and cilantro. Serve.
Weight Watchers Points: 6 (Freestyle SmartPoints), 6 (Points+)
Note: If the corn tortillas are falling apart, use 2 tortillas per taco.
Serving: 2Tacos | Calories: 236.4kcal | Carbohydrates: 27.2g | Protein: 7.1g | Fat: 11.2g | Saturated Fat: 4.1g | Cholesterol: 18mg | Sodium: 591mg | Fiber: 4.1g | Sugar: 4.3g