Try this Veggie Tacos with Queso Fresco recipe, or contribute your own.
Suggest a better description* Queso fresco is a Mexican farmers style cheese. I find it at my local grocery store but I live in Texas where queso fresco is popular. It can also be found at specialty markets.
Heat oil in a large skillet over medium heat.
Place potato, onion, red bell pepper, and garlic in the skillet and saute until the potatoes are browned and al dente, about 8 to 10 minutes.
Once the potatoes are browned, add squash, zucchini, corn, beans, chili powder, salt, and cumin to the pan.
Stir to combine and saute for 5 minutes until the squash and zucchini are tender.
While the vegetables are cooking place the tortillas a few at a time on a griddle or skillet and warm until the tortillas are soft and ready to serve.
To serve, place two large spoonfuls of the sauteed vegetables on a corn tortilla.
Top with a large pinch of queso fresco, a squeeze of lime, and cilantro.
A few drops of a hot sauce like Piquin or Chalula is always acceptable.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 137 | ||
Calories from Fat: 26 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.5mg | 1 % | |
Potassium 291.1mg | 8 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 19.1g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 137
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