Skip to content

Southern Veggie Tacos

  • prep time: 15 min
  • total time: 15 min
  • serves: 6 people
  • calories: 251 1 serving

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!


 

Ingredients

  • 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 Pace® Roasted Poblano & Corn Salsa
  • 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

Instructions

  • 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, and lima beans 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.

Recently Viewed

Calories 251
Total Fat 8 g
Sat. Fat 1.9 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 309 mg
Total Carb 40 g
Dietary Fiber 5 g
Sugar 5 g
Protein 5 g
Vitamin D 0 %DV
Calcium 10 %DV
Iron 7 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.