Seasoned Vegetable Tacos

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Seasoned Vegetable Tacos
  1. Cut 8 (12- x 10-inch) pieces of aluminum foil; fold each piece in half lengthwise. Open foil slightly, and twist ends to form boats.
  2. Place foil boats on a large baking sheet, flattening bottoms. Place corn tortillas inside boats, pressing gently to form shells.
  3. Bake at 350° for 15 to 20 minutes or until crisp. Set aside.
  4. Combine corn and next 10 ingredients in a large nonstick skillet; bring to a boil. Cook, uncovered, 5 minutes or until vegetables are tender.
  5. Place 1/2 cup lettuce in each taco shell. Spoon 1/2 cup com mixture into each. Top each with 2 tablespoons tomato, 2 tablespoons cheese, 1 tablespoon sour cream, and 1 tablespoon salsa.
Recipe Notes

Nutritional Information

Per Serving: 2 tacos

Calories 446

Fat 7.9g (Sat 3.5g Mono 0.5g Poly 1.3g)

Cholesterol 18mg

Protein 26.6g

Carbohydrate 7l.8g

Sodium 726mg

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