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Add a photoThis is a great way to stretch your taco meat and it's healthy too! Who knew you could hide so many vegetables in a taco!
Ingredientes
- 1/2 lb. lean ground beef
- 1/2 pound zucchini, washed but not peeled
- 1 15.5 oz can pinto beans
- 1 package low sodium taco seasoning
- 1 package corn tortillas
- 3 cups shredded co-jack cheese
- 1/2 head lettuce shredded
- Optional toppings
- Greek yogurt, taco sauce, chopped tomato, chopped green onion or avocado
Direcciones
- Brown ground beef in a large skillet, breaking up large pieces.
- While beef is browning, shred zucchini on the large holes of a box grater. Drain beef. Drain and rinse beans. Add zucchini, taco seasoning, and beans to beef and stir until zucchini is well cooked.
- I like to smash the beans with the back of a large spoon and add 1/4 cup of water until the mixture begins to come together. Chop lettuce and grate cheese. Arrange the other optional ingredients. Heat tortillas in a clean, dry frying pan until soft and warm.
- Assemble tacos and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 104 | 36% |
| Total Fat 11.62g | 15% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.53g | |
| Cholesterol 46mg | 15% |
| Sodium 576mg | 24% |
| Potassium 750mg | 21% |
| Total Carbs 27.51g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 4.83g | 3% |
| Protein 19.64g | 31% |
