Middle East Vegetable Tacos

The vegetable mixture also taste great served over strands of spaghetti squash or pasta.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6

Ingredients

1
tablespoon olive or vegetable oil
1
medium eggplant (1 lb), peeled and cut into 1/2-inch cubes
1
medium red bell pepper, cut into 1/2-inch strips
1
medium onion, cut into 1/2-inch wedges
1
can (14.5 oz) diced tomatoes with roasted garlic, onion and oregano (or other variety), undrained
1/4
teaspoon salt
1
container (8 oz) refrigerated hummus
12
taco shells
Plain yogurt or sour cream, if desired
  • 1 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook eggplant, bell pepper and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
  • 2 Stir in tomatoes and salt; reduce heat to medium. Cover and cook about 5 minutes or until eggplant is tender.
  • 3 Spread scant 2 tablespoons hummus inside each taco shell. Spoon about 1/2 cup vegetable mixture over hummus in each shell. Serve with yogurt.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
2g
2%
),
Cholesterol
0mg
0%;
Sodium
440mg
440%;
Total Carbohydrate
37g
37%
(Dietary Fiber
8g
8%
  Sugars
8g
8%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
40%;
Calcium
10%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.