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Roasted Vegetable Tacos with Edamame Guacamole
CLEAN EATING18Ingredients
30Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- olive oil cooking spray
- 2 portobello mushroom caps (large, cut into thick slices)
- 1 butternut squash (peeled, seeded and cut into 1⁄4-inch slices)
- 1 red onion (large, thinly sliced)
- 1 red bell pepper (seeded and thinly sliced)
- 1 Tbsp. chile powder
- 2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 1/2 cup frozen shelled edamame
- 1 clove garlic (peeled)
- 1/4 cup silken tofu (organic)
- 2 Tbsp. cilantro leaves (roughly chopped fresh)
- 1 Tbsp. fresh lime juice
- 1/2 tsp. sea salt
- 1/2 avocado (pitted and peeled)
- 8 corn tortillas (6-inch)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium350mg15% |
| Potassium960mg27% |
| Protein8g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber9g36% |
| Sugars7g |
| Vitamin A270% |
| Vitamin C120% |
| Calcium20% |
| Iron20% |
* 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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