There is no question that these veggie stuffed tacos are both healthy and delicious. Fresh asparagus, sweet peppers, corn, onion, pinto beans and cilantro create a tasty blend of flavors. To increase your protein intake feel free to throw in strips of lean chicken breast. Serve with sliced avocado and a side of salsa. Servings: 6

Here’s what you need…

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 cups asparagus, cut into 1 inch pieces
  • 1 cup sweet peppers, chopped (red, yellow, orange or all three!)
  • 3 ears of corn, kernels shaved off
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1/4 chopped cilantro
  • 6 whole wheat tortillas
  • 1 avocado, sliced
  • Salsa
  1. Place the olive oil and garlic in a large non-stick frying pan over medium heat. Add the onions and sauté for about three minutes or until the onions begin to soften.
  2. Add the asparagus and continue to sauté , stirring occasionally for 5 minutes.
  3. Add the peppers and continue to sauté , stirring occasionally for 5 minutes.
  4. Add the corn, beans and cilantro and sauté for 5 more minutes, or until the vegetables are tender. *Note: Make sure you don’t overcook the vegetables. You want them to be tender but not too soft.*
  5. Remove from heat. Place a scoop of the veggie mixture in each tortilla and top with sliced avocado. Serve with your favorite salsa.

Nutritional Analysis: One serving equals: 308 calories, 8g fat, 46g carbohydrate, 13g fiber, and 12g protein.