Diet Nutritional Stats Zucchini and Corn Tacos | |
Serving Size 222 g | |
Amount Per Serving | |
Calories 149 | Calories from Fat 10 |
% Daily Value | |
Total Fat 1.1g | 2% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 67mg | 3% |
Total Carbohydrates 29.7g | 10% |
Dietary Fiber 6.8g | 27% |
Sugars 5.5g | |
Protein 8.3g | |
Vitamin A 15% Vitamin C 41% Iron 11% Calcium 6% |
Heat PAM spray in a large skillet over high heat. Toast corn 5 minutes, stirring. Remove corn; set aside. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.
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