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Vegetable Tacos

Vegetable Tacos

We started doing Taco Tuesday in our house. We change up the filling and sometimes make burritos or enchiladas, but Tuesday is Mexican. This is my favorite of my taco recipes. I add some seasoned black beans to the high protein version and everyone enjoys (you could easily add chicken as well).
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 c
Course: Dinner, Entrees
Calories: 85.1
Ingredients Method Nutrition Notes

Nutrition

Serving: 0.33gCalories: 85.1kcalProtein: 1.556gPhe: 52.7mgPKU Exchanges: 3.51exch

Ingredients
  

  • 3 1/2 cups Butternut Squash cut into 1/2 inch cubes
  • 1 1/2 cups Red Onion cut through the root and into thin slivers
  • 2 1/2 cups Cauliflower broken into florets
  • 1 1/4 cups Bell Pepper cut into 1 inch squares
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  • 2 tablespoons Mayonnaise
  • 2 tablespoons Olive Oil
  • 1 tablespoon Serrano Chili Peppers
  • 1 teaspoon Chipotle Chile in Adobo optional and ONLY if you like heat
  • 1 tablespoon Taco Seasoning
  • 3 Garlic
  • 2 tablespoons Lime Juice
  • 1 teaspoon Salt
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  • 1 tablespoon Lime Juice
  • 1/4 cup Cilantro, fresh minced
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  • 2 cups Swiss Chard stemmed and cut into 1/2 inch strips
  • 2 Garlic
  • 2 teaspoons Olive Oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Method
 

  1. Preheat the oven to 425 degrees.
  2. Combine mayo, oil, spices, garlic, chili peppers, lime juice, salt and pepper into a large bowl. Add in prepared veggies. Toss to coat well.
  3. Place coated veggies on a rimmed baking sheet in a single layer. Roast for 15 minutes. Toss and roast for an additional 15 to 20 minutes until tender and nice and caramelized.
  4. Meanwhile, in a large skillet on medium heat, add the olive oil. Once warmed, add in the garlic. Cook until fragrant, about 30 seconds. Add in chard and cook until wilted, about 3 minutes. Season with salt and pepper.
  5. Once the veggies come out of the oven, squeeze some fresh lime juice on top and sprinkle with cilantro. Add to the chard.
  6. Add about 1/3 cup of the filling to your favorite low protein tortilla or taco shell. Top with salsa, guacamole, your favorite low protein cheese and sour cream if your diet permits.

Notes

Flexi-Phe
If this recipe is too high in protein, add low protein Mexican rice (recipe on site) to bulk it up and/or change out the vegetables for lower protein ones (more onions, peppers, etc.).
If this recipe is too low in protein, serve with regular Mexican rice to boost the protein (or add a small amount of beans if diet permits).

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