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Southern Veggie Tacos

Southern Veggie Tacos

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These southern-style veggie tacos are packed with flavor and are easy to make since we roast everything in the same pan to make clean up a breeze.  Roasting the veggies intensifies their natural flavor, then we’ve stirred in our salsa to add a rich tomato flavor with a kick. Serve the veggie mixture in corn tortillas and top with cilantro for fresh flavor and French fried onions for extra crunch!


 

serves 6 people

Ingredients

cost per recipe: $6.12

The price is determined by the national average.

  • 1

    large zucchini (about 12 ounces), diced (about 2 cups)

  • 1

    large red bell pepper, diced (about 1 1/2 cups)

  • 1

    extra large onion, diced (about 1 1/2 cups)

  • 2

    tablespoons olive oil

  • 1

    cup frozen okra, thawed and drained

  • 1

    cup frozen lima beans, thawed and drained

  • 1

    cup frozen whole kernel corn, thawed

  • 1

    cup Pace® Chunky Salsa - Mild

  • 12

    corn tortilla (6-inch), warmed (to release the corn flavor, we like to brown them in a hot skillet)

  • 1/2

    cup chopped cilantro

  • 1/2

    cup French fried onions

view nutrition info

How to Make It

Step 1

Set the oven to 425°F.  Place the zucchini, red pepper and diced onion onto a rimmed baking sheet.  Season the vegetables as desired.  Drizzle with the oil and toss to coat.

Step 2

Roast for 15 minutes.  Add the okra, lima beans and corn and roast for 15 minutes more or until the vegetables are browned.  Remove the vegetables to a large bowl.  Add the salsa and toss to coat.

Step 3

Spoon about 1/3 cup vegetable mixture on each tortilla.  Top with the cilantro and French fried onions and additional salsa, if desired..  Fold the tortillas around the filling.

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Made With
Pace® Chunky Salsa - Mild

Pace® Chunky Salsa - Mild

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