Directions:
- Heat oil in large skillet; add onion and cook until tender.
- Add squash, stir and continue cooking about 5 minutes.
- Add garlic, half of the tomatoes and all of the chili.
- Reduce heat to medium-low and cook until flavorful.
- Add corn kernels; stir and cook until kernels are tender crisp.
- Add the cilantro, the remaining tomatoes and beans.
- Stir together and remove from heat.
- Warm the tortillas on a hot, dry skillet.
- Fill each with the vegetable mixture.
- Top with salsa and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.36 Kcal (1224 kJ) | ||
| Calories from fat | 53.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 9% | |
|---|---|---|---|
| Sodium | 179.5mg | 7% | |
| Potassium | 1045.73mg | 22% | |
| Total Carbs | 52.28g | 17% | |
| Sugars | 7.85g | 31% | |
| Dietary Fiber | 10.49g | 42% | |
| Protein | 11.99g | 24% | |
| Vitamin C | 53.2mg | 89% | |
| Iron | 2.1mg | 12% | |
| Calcium | 120mg | 12% | |
| Amount Per 100 g | |||
| Calories | 73.26 Kcal (307 kJ) | ||
| Calories from fat | 13.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 9% | |
|---|---|---|---|
| Sodium | 44.98mg | 7% | |
| Potassium | 262.06mg | 22% | |
| Total Carbs | 13.1g | 17% | |
| Sugars | 1.97g | 31% | |
| Dietary Fiber | 2.63g | 42% | |
| Protein | 3g | 24% | |
| Vitamin C | 13.3mg | 89% | |
| Iron | 0.5mg | 12% | |
| Calcium | 30.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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