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Middle East Vegetable Tacos

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Middle East Vegetable Tacos
  • Prep 10 min
  • Total 25 min
  • Servings 6
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The vegetable mixture also taste great served over strands of spaghetti squash or pasta.
Updated Dec 30, 2009

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

Steps

  • 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

280 Calories, 12g Total Fat, 7g Protein, 37g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
1 1/2g
8%
Trans Fat
2g
Cholesterol
0mg
0%
Sodium
440mg
18%
Potassium
590mg
17%
Total Carbohydrate
37g
12%
Dietary Fiber
8g
31%
Sugars
8g
Protein
7g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
40%
40%
Calcium
10%
10%
Iron
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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