Roasted Veggie Taco
I found some delicious looking low carb tortillas this week at my grocery. I couldn't wait to try them, so I basically rounded up all the extra veggies I had and threw them together for a yummy veggie taco. This recipe would work with pretty much any combo of veggies, so try your favorites or whatever you may have on hand. Enjoy!
Recipe
Roasted Veggie Taco
Veggie taco full of all your favorite roasted vegetables. Use low carb tortilla wraps to help keep carb counts low.
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Servings: 4
Calories: 65kcal
Ingredients
- 5-6 mini bell peppers , chopped
- ½ cup diced onion
- 1 cup sliced mushrooms
- ¼ cup whole kernel corn
- 1-2 tablespoons olive oil
- 4 small lower carb flour tortillas
- cheddar cheese , shredded
Instructions
- Preheat oven to 400 degrees.
- Line a metal baking sheet with foil.
- Toss all veggies with olive oil and lightly season with salt and pepper.
- Spread veggies evenly onto baking sheet and roast in oven until tender, about 15 -20 minutes.
- Warm tortillas until soft and fill with veggie mixture.
- Sprinkle with cheese and serve.
Nutrition Facts
Roasted Veggie Taco
Amount per Serving
Calories
65
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
5
%
Sodium
25
mg
1
%
Potassium
190
mg
5
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
1095
IU
22
%
Vitamin C
46.7
mg
57
%
Calcium
5
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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