Try this recipe to whip up delicious quick and easy vegan tacos full of garden greats like zucchini, tomato, and spinach, on corn tortillas.
Submitted by
VeganGidget
Published on June 23, 2020
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Ingredients
Original recipe (1X) yields 1 servings
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1 ½ teaspoons coconut oil
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½ zucchini, chopped
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¼ tomato, chopped
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¼ small onion, chopped
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1 tablespoon canned chopped green chiles
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1 cup fresh spinach
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2 teaspoons ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)
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3 (6 inch) yellow corn tortillas
Directions
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Heat coconut oil in a skillet over medium-low heat. Add zucchini, tomato, onion, and green chiles. Cook and stir until tender, 5 to 7 minutes. Add spinach and chipotle seasoning; stir to combine.
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Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. Top tortillas with filling.
Nutrition Facts (per serving)
| 267 | Calories |
| 9g | Fat |
| 43g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 1 |
|
|
Calories 267 |
|
| % Daily Value * | |
|
Total Fat 9g |
12% |
|
Saturated Fat 6g |
32% |
|
Sodium 171mg |
7% |
|
Total Carbohydrate 43g |
16% |
|
Dietary Fiber 8g |
27% |
|
Total Sugars 5g |
|
|
Protein 7g |
14% |
|
Vitamin C 37mg |
41% |
|
Calcium 116mg |
9% |
|
Iron 2mg |
13% |
|
Potassium 698mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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