Try this Veggie Tacos recipe, or contribute your own.
Suggest a better description1. Toss together mushrooms, spinach, zucchini, and carrots in a medium mixing bowl. Set aside.
2. Put marinade ingredients into a blender and puree until smooth. You may benefit from using the immersion blender for small batches of sauce such as this one. It saves time and mess. (Maybe use the Nutribullet!)
3. Steam the vegetable mixture for 5 minutes on the stovetop in a steam pot until the color brightens, and the vegetables begin to soften. Remove from the stove and transfer the vegetable mixture to a mixing bowl.
4. Coat the vegetable mix with 1/2 cup of the marinade. Toss until all vegetable are well coated. Let sit covered for 5 minutes.
5. Scoop 3/4 cup of vegetable mixture into each tortilla or cabbage leaf. Top with diced avocado, green onion, and cilantro. Remaining ingredients will store in refrigerator for 2 additional days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 106 | ||
Calories from Fat: 67 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 322.4mg | 11 % | |
Potassium 538.2mg | 14 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 5.3g | ||
Protein 2.8g | 4 % | |
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: 106
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