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Veggie Tacos


Ready In: 45 Minutes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Bring 1 quart of salted water to a boil. Add carrot slices and cook 1 minute. Add broccoli florets and cook carrot and broccoli 1 minute together. Drain and refresh under cold water.
  • Halve zucchini and yellow squash lengthwise, and cut into slices.
  • Heat the vegetable oil in a large skillet over medium heat. Add the onion, squash, bell pepper, and mushrooms and season with salt and pepper. Sauté, tossing constantly, for 2 to 3 minutes. Add broccoli and carrot and cook 2 to 3 minutes or until vegetables are lightly browned and tender. Add chicken broth and soy sauce. Toss to coat and season vegetables.
  • Heat pita pockets or tortillas in a hot oven or microwave. Divide the vegetables between them. Fold tortillas over or roll like enchiladas. Serve 2 per person.
  • Garnish plates with lettuce and serve Chunky Salsa or picante sauce on the side.
  •  SAVE