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Nutrition Facts
Serving Size 154 g
(Approx. 8 Servings)
Amount Per Serving
Calories 160 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 510 mg 21%
Total Carbohydrate 22 g 7%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 6 g
Vitamin A 20% • Iron 4%
Vitamin C 60% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Vegetable Tacos

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Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 red bell pepper, diced
1 medium zucchini, sliced into half moons
1/2 small onion, diced
1 cup(s) mushrooms, sliced
1 tomato, diced
1 cup(s) asparagus, chopped
1 garlic clove, sliced
1 Tbsp olive oil
1/4 Tsp kosher salt
1/4 Tsp black pepper
8 whole wheat tortillas
1/2 cup(s) shredded Monterey Jack cheese
1/2 cup(s) Arriba Fire Roasted Mexican Chipotle Medium Salsa
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Instructions

1
Preheat oven to 400ºF.
2
Line a sheet pan with foil and set aside.
3
In a large bowl, combine vegetables, oil, salt and pepper. Toss to coat.
4
Spread vegetables on prepared pan and roast 12 to 15 minutes.
5
Fill tortillas with roasted vegetables and top with shredded cheese and salsa.

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