Middle East Vegetable Tacos

Middle East Vegetable Tacos

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

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

6

servings

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.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 2g),
  • Cholesterol 0mg;
  • Sodium 440mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 8g,
    • Sugars 8g),
  • Protein 7g;
Percent Daily Value*:
    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.