Indian Tacos

Categories: Entrées, Vegetarian

         


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Recipe Information

Serving Size

1 taco

Yield

Makes 4 servings

Nutrition Information

One serving is 310 calories, 4 g fat, 10 mg cholesterol, 860 mg sodium, 59 g carbohydrates, 11 g fiber, and 16 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 1 pkg Butternut Squash, diced, fresh (12 oz)
  • 1 can Tomatoes and chilies, diced, mild (10 oz)
  • 1 T Taco Seasoning, Get Fresh! recipe, divided
  • 1 cn Black beans, drained and rinsed (15 oz)
  • 1 c Broccoli Slaw
  • ½ c Mexican blend cheese, reduced fat, shredded
  • 4 Pitas, whole wheat

Directions

  1. Sauté the butternut squash, diced tomatoes/chilies and ½ taco seasoning in a large skillet for 10-15 minutes. *If the package of squash is microwavable, you may steam the squash in the bag then HEAT with tomatoes/chilies.
  2. ADD broccoli slaw, beans and remaining taco seasoning. HEAT through.
  3. WARM the pita bread on a griddle or in the microwave.
  4. DIVIDE the mixture into 4 servings. TOP pitas with squash/bean mixture.
  5. SPRINKLE each pita with ⅛ c cheese. PLACE in the oven and COOK on BROIL until cheese is melted.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.