Skillet Veggie Tacos
"This is a very tasty, healthy, easy taco recipe. From Southern Living."
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
12 tacos
ingredients
- 2 red bell peppers, coarsely chopped
- 1 medium onion, chopped
- 1 cup sliced fresh mushrooms
- 1 -2 jalapeno pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3⁄4 cup sweet white wine
- 1 (15 ounce) can pinto beans, rinsed and drained
- 2 cups chopped fresh spinach
- 12 (8 inch) fat free tortillas, warmed
- 1⁄2 cup crumbled reduced-fat feta cheese (or cheese of your choice)
directions
- Heat the oil in a skillet over medium-high heat; add in the first 5 ingredients; stir/saute for 5 minutes or until veggies are tender.
- Add in cumin and oregano; stir/saute for 2 minutes.
- Stir in wine; lower heat; simmer for 10 minutes or until liquid is reduced by half. Add in beans; cook until thoroughly heated.
- Add in spinach; cook to minutes or until spinach wilts.
- Serve in warm tortillas with cheese.
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Reviews
-
It was VERY bland, and there was nothing that brough the flavors together. It also took 10 minutes longer than the stated cooking time to get enough liquid out. -
These tacos are good for you and absolutely delicious in every way, although a little bit messy to eat. The sweet wine and cheese (I used some leftover goat cheese I had on hand) together gave this recipe a sublime taste. Will most definitely make this again, and next time I will include the jalapeno which I forgot to add this time. (Mushrooms I left out on purpose as I don't eat them.) Thanks for this recipe NurseDi!
