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Cardiovascular Health/Heart Disease/Hypertension
Jazz up taco night with this recipe featuring roasted vegetables for a delicious melody of color, taste and nutrition!
1 16-ounce can pinto beans, drained and rinsed
2 tablespoons chicken or vegetable broth
1 teaspoon extra virgin olive oil
2 tablespoons yellow onion, chopped
1 small jalapeño pepper, seeded and minced
½ teaspoon garlic, minced
Cooking spray
1 medium yellow squash, sliced into coins
1 medium zucchini squash, sliced into coins
1 small yellow onion, sliced
Salt and pepper, to taste
8 6-inch corn tortillas
½ cup prepared green salsa
½ cup (2 ounces) crumbled queso fresco cheese
1 medium tomato, chopped
Before you begin: Wash your hands.
Serving size: 2 Tacos
Serves 4
Calories: 309; Total fat: 7g; Saturated fat: 2g; Trans fat: 0g; Cholesterol: 5mg; Sodium: 444mg; Total carbohydrate: 53g; Dietary fiber: 11g; Sugars: 9g; Protein: 13g
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