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Toasted Vegetable Tacos
Recipe Tip
Broccoli for Bones
Besides dairy foods, calcium comes from dark green veggies like broccoli. Bones need calcium to build and maintain their strength and integrity.
Source
Eat Up Slim Down Annual Recipes 2004 from Prevention® (2004) p. 228
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Toasted Vegetable Tacos

A Mexican favorite goes vegetarian. From Prevention Healthy Cooking.
Prep Time:5 min
Start to Finish:10 min
makes:1 serving

1/2to 1 cup chopped fresh vegetables, such as broccoli, snap peas, green beans and red bell pepper
1flour tortilla (8 inch)
1teaspoon raspberry chipotle sauce
1tablespoon shredded Mexican 4-cheese blend
1.Place vegetables in a microwavable bowl. Cover with plastic wrap and microwave on High 1 minute or until tender-crisp.
2.Heat medium skillet over medium heat. Toast tortilla about 1 minute on each side or until toasted. Carefully bend tortilla until edges meet but do not fold.
3.Spread chipotle sauce on tortilla. Top with vegetables and sprinkle with cheese.

Nutritional Information
1 Serving: Calories 210 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 5mg; Sodium 370mg; Total Carbohydrate 31g (Dietary Fiber 3g, Sugars 4g); Protein 7g Percent Daily Value*: Vitamin A 15%; Vitamin C 40%; Calcium 15%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 2 oz-equivalents Grains, 3/4 c Vegetables
©Copyright 2008, Rodale, Inc.

 
 
 
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