Vegetable Tacos recipe

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Ingredients

1 ½ teaspoons extra-virgin olive oil
½ teaspoon chili powder
1 scallion, sliced
2 cloves garlic, minced
1 large tomato, diced
½ (15 ounce) can garbanzo beans, drained
2 teaspoons hot sauce
1 ½ cups sliced spinach
4 (10 inch) wheat tortilla wraps
½ cup shredded Mexican-style cheese
¼ cup sliced almonds
½ lime, juiced

Nutrition Info

319.8 calories
carbohydrate: 52.9 g
cholesterol: 16.2 mg
fat: 11.7 g
fiber: 7 g
protein: 13.6 g
saturatedFat: 4.5 g
servingSize: -
sodium: 653.2 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil and chili powder in a large skillet over medium heat. Stir in scallion and garlic, cook for 1 minute. Add tomato and garbanzo beans, cook and stir until tomato begins to break down, about 5 minutes. Season mixture with hot sauce. Stir spinach into the skillet, cook until bright green and wilted, 3 to 5 minutes.

  2. Spoon tomato and spinach mixture over the tortilla wraps. Garnish with Mexican-style cheese and almonds. Squeeze fresh lime juice on top.

Recipe Yield

4 large tacos

Recipe Note

This recipe is easy and delicious! It is a nutritious vegetarian alternative to traditional tacos.

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