by Hannah Callaway and the TLS Team
If you’re like me, you love Mexican food. If you’rereally like me, you obsessively dine at Mexican restaurants and cook Mexican dishes at home every chance you get. Unfortunately, bowls of queso and overstuffed burritos aren’t always the healthiest option for those who diet or carefully watch what they eat. Are you looking for a healthy Mexican option? Do you want something to replace your normal ground beef tacos? Look no further.
Vegetarian tacos not only taste delicious, but they are also low in carbohydrates. For an even healthier version, nix the taco shells and eat this mixture straight off the plate!
Vegetarian Tacos(yields 12 tacos)
· 2 T olive oil
· ¾ lb zucchini, trimmed & diced
· 3 scallions, trimmed & diced
· 2 t chili powder
· ¼ t cumin
· ¼ t dried oregano
· ¼ t salt
· ¼ t pepper
· 1 can (14.5 oz) pinto beans, drained & rinsed
· 1 can (8.75 oz) corn, drained & rinsed
· 2 c baby spinach, chopped
· ¾ c salsa verde
· ½ c crumbled farmers cheese
· lime wedges
· 1 package taco shells (optional- try lettuce wraps to completely avoid starch)
Heat oil in a large skillet over medium heat. Add zucchini and scallions and cook for 5 minutes. Add spices and allow to cook for another minute. Stir in beans, corn, spinach, and salsa and cook for 3-4 minutes. If you’re using taco shells, heat them according to the package. Parcel out individual servings, conservatively sprinkle them with crumbled cheese, and serve with a couple of lime wedges.
What is your favorite type of cuisine to make at home? How do you keep your meals healthy?