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Soft Tacos With Southwestern Vegetables

main dish, vegetables, low fat, tacos

1 tablespoon olive oil
1 medium red onion; chopped
1 cup diced yellow summer squash
1 cup diced green zucchini squash
3 large garlic cloves; minced
4 medium tomatoes; seeded, chopped
1 jalapeņo chile; seeded, chopped
Kernels from 2 ears of corn
(or 1 cup frozen corn kernels)
1/2 cup chopped fresh cilantro
1 cup canned pinto or black beans; rinsed
8 corn tortillas
1/2 cup smokey-flavored salsa

Heat oil in large skillet; add onion and cook until tender. Add squash, stir and continue cooking about 5 minutes. Add garlic, half of the tomatoes and all of the chile. Reduce heat to medium-low and cook until flavorful. Add corn kernels; stir and cook until kernels are tender-crisp. Add the cilantro, the remaining tomatoes and beans. Stir together and remove from heat. "Warm" the tortillas on a hot, dry skillet. Fill each with the vegetable mixture. Top with salsa and serve. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 350; Fat (grams) 8; Percent calories from fat 21; Percent polyunsaturated 8; Percent saturated 3; Percent monounsaturated 10; Cholesterol (milligrams) 0; Sodium (milligrams) 450; Protein (grams) 11; Carbohydrate (grams) 58; Fiber (grams) 8.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-05-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 186 Calories (kcal); 5g Total Fat; (23% calories from fat); 5g Protein; 33g Carbohydrate; 0mg Cholesterol; 94mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : People with diabetes or those on calorie-controlled diets may count one serving as: 3 bread, 2 vegetable, 1 fat. Weight Watcher points calculated at 6 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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