Zucchini, Corn, and Potato Tacos

Tofu and cheddar cheese boost the protein in these meatless tacos.

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  • Makes: 6 servings
  • Start to Finish: 35 mins

Zucchini, Corn, and Potato Tacos

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4.0 by 1 people

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Directions

  1. In a medium saucepan cook the potato and carrots, covered, in a small amount of boiling water until just tender, about 7 to 8 minutes; drain and set aside. If desired, heat taco shells according to package directions.
  2. Meanwhile, in a large skillet heat oil; cook and stir onion and garlic in hot oil over medium-high heat for 2 minutes.
  3. Add zucchini and corn; cook and stir 3 minutes more. Add chili powder, salt, and pepper. Cook and stir for 1 minute more. Add potato-carrot mixture and tofu. Stir gently to heat through.
  4. Fill taco shells with vegetable mixture. Sprinkle with cheese. If desired, serve with salsa, green onion, sour cream, and avocados. Makes 6 servings.
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Nutrition Facts (Zucchini, Corn, and Potato Tacos)

  • Per serving:
  • 315 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 20 mg chol. ,
  • 438 mg sodium ,
  • 34 g carb. ,
  • 3 g fiber ,
  • 11 g pro.
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