Crispy Baked Zucchini Feta Tacos
These Crispy Baked Zucchini Feta Tacos are a delicious healthy vegetarian taco recipe.
Ingredients
Filling
- ½ yellow or sweet onion - finely chopped
- 2 cloves garlic - minced
- ½ jalapeno - minced with seeds removed
- 1 medium zucchini - sliced with slices quartered
- 1 can white beans - drained
- ½ cup cilantro - finely chopped
- 1 block feta - crumbled
- juice from ½-1 lemon adjust to how lemony you want it
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼-1/2 teaspoon salt
- black pepper to taste
Other ingredients
- 6-8 tacos shells I like vista hermosa
- salsa for dipping (optional)
Instructions
- Preheat oven to 425 degrees.
- Add onion to a skillet or pan over medium heat with a splash of oil and cook for 3 minutes.
- Add zucchini, garlic, jalapeno and spices to the pan. Cook for 4-5 more minutes, until veggies have started to soften.
- Add all remaining filling ingredients to the pan, stir to combine and cook for another 1-2 minutes, until feta is melty.
- Warm taco shells. Add taco shells to a sheet pan lined with parchment paper or a nonstick sheet pan. Add 2-3 tablespoons of filling to each shell. Fold tacos over and flip so the filling side is on the top. This is crucial to keep the tacos closed.
- Bake tacos for 20-30 minutes, flipping once halfway through. You want the shells to be browned and crisp. Let cool and enjoy.
Nutrition
Calories: 506kcalCarbohydrates: 54gProtein: 24gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 67mgSodium: 1151mgPotassium: 1004mgFiber: 10gSugar: 3gVitamin A: 761IUVitamin C: 17mgCalcium: 527mgIron: 6mg
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