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Ingredients
US|METRIC
6 SERVINGS
- 1 medium zucchini (cubed)
- 1 yellow squash (medium, cubed)
- 1 sweet potato (small, peeled and cubed)
- 1 jalapeno (medium, de-seeded and finely chopped)
- 1/2 red onion (medium, chopped)
- 2 Tbsp. olive oil
- 1 Tbsp. chili powder (divided)
- 1/2 cup green olives (rinsed and finely chopped)
- 14.5 oz. diced tomatoes
- 15 oz. pinto beans (drained and rinsed)
- 1/4 cup chopped cilantro
- salt
- pepper
- 12 corn tortillas (6-inch)
- 6 Tbsp. plain greek yogurt (non-fat, or sour cream, 1/2 tablespoon per taco)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium400mg17% |
| Potassium730mg21% |
| Protein7g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A90% |
| Vitamin C50% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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