Low Fat Delicious Veggie Tacos
Elevate your taco night with these vibrant Low Fat Delicious Veggie Tacos, a wholesome and flavor-packed recipe perfect for a healthy yet satisfying meal. Featuring a colorful medley of sautéed bell peppers, zucchini, mushrooms, and protein-rich black beans, these tacos are seasoned with a zesty blend of cumin, chili powder, and garlic for a bold and smoky taste. Nestled in warm corn tortillas and topped with creamy avocado, fresh cilantro, and a dollop of low-fat Greek yogurt, these tacos offer the perfect balance of crunch, creaminess, and zest. Ready in just 30 minutes, this easy-to-make dish is ideal for busy weeknights, offering guilt-free indulgence with minimal prep. Plus, the lime wedges add a refreshing citrus kick to round out every tasty bite. Whether you’re vegetarian, on a low-fat diet, or just love tacos, this recipe is your go-to for healthy Tex-Mex magic!
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 1 large red bell pepper
- 1 medium zucchini
- 1 cup mushrooms
- 1 medium onion
- 1 cup canned black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 1 large lime
- 0.5 teaspoon salt
- 0.25 cup fresh cilantro
- 1 medium avocado
- 0.5 cup low-fat Greek yogurt
Instructions
Slice the red bell pepper, zucchini, and onion into thin strips. Chop the mushrooms into small pieces.
In a large non-stick skillet, heat the olive oil over medium heat. Add the sliced onion and cook for 2-3 minutes until it becomes translucent.
Add the red bell pepper, zucchini, and mushrooms to the skillet. Sauté the vegetables for 5-7 minutes or until they become slightly tender.
Stir in the black beans, ground cumin, chili powder, garlic powder, and salt. Cook for another 2-3 minutes to heat the beans through and let the flavors combine.
While the vegetables are cooking, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side or until they are pliable but not crispy.
Chop the fresh cilantro and slice the avocado. Cut the lime into wedges.
Assemble the tacos by dividing the vegetable-bean mixture evenly onto each tortilla.
Top each taco with a slice of avocado, a sprinkle of fresh cilantro, and a dollop of low-fat Greek yogurt.
Serve the tacos with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 49.9 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 552 mg | 42% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3905 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
