Middle East Vegetable Tacos Recipes

MIDDLE EAST VEGETABLE TACOS

Middle East Vegetable Tacos image

The vegetable mixture also taste great served over strands of spaghetti squash or pasta.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive or vegetable oil
1 medium eggplant (1 lb), peeled and cut into 1/2-inch cubes
1 medium red bell pepper, cut into 1/2-inch strips
1 medium onion, cut into 1/2-inch wedges
1 can (14.5 oz) diced tomatoes with roasted garlic, onion and oregano (or other variety), undrained
1/4 teaspoon salt
1 container (8 oz) refrigerated hummus
12 taco shells
Plain yogurt or sour cream, if desired

Steps:

In 10-inch nonstick skillet, heat oil over medium-high heat. Cook eggplant, bell pepper and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in tomatoes and salt; reduce heat to medium. Cover and cook about 5 minutes or until eggplant is tender.
Spread scant 2 tablespoons hummus inside each taco shell. Spoon about 1/2 cup vegetable mixture over hummus in each shell. Serve with yogurt.

Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1, Fiber 8 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 8 g, TransFat 2 g

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