Creamy Corn, Zucchini and Poblano Tacos
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Vanilla and Bean · by Traci York★ 5.0 (6)

Creamy Corn, Zucchini and Poblano Tacos

NUTRITION · PER SERVING45M COOK
CAL 8%·PRO 8%
CARBS 23G59% OF CAL
5G FIBER0G ADDED0G INTRINSIC13G OTHER5G TOTAL SUGAR
FAT 6G37% OF CAL
2G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft tacos filled with roasted corn, zucchini, and poblano peppers in a tangy sour cream sauce. A flavorful vegetarian dinner highlighting summer produce.

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Nutrition & ingredients

Ingredients

serves 10
  • 1/4 cup (40 grams) Pepitas ((optional))
  • 3 (10 ounces / 300 grams) Poblanos
  • 3 teaspoons Vegetable Oil (like olive or coconut oil, divided)
  • 1 pound (465 grams) Zucchini (sliced into bite size pieces - about 2 1/2 C)
  • 1 1/4 cup (170 grams) Sweet Corn (fresh off the cob or frozen, about 1 large ear)
  • 2 cup (200 grams) Purple Onion, (sliced in 1/2 moons, about one large)
  • 2 Cloves of Garlic (minced)
  • 3/4 teaspoon Cumin (ground)
  • 3/4 teaspoon Fine Sea Salt
  • 1/2 teaspoon Oregano (dried)
  • 1/2 cup (130 grams) Sour Cream (or sub vegan sour cream )
  • 1/2 Lime, juiced
  • 1 Fist Full of Fresh Cilantro (chopped for serving)
  • 10-12 Corn or Flour Tortillas (gluten free if needed, look for organic and/or non GMO)
  • Avocado, Guacamole or Hot Sauce, Fresh Cherry Tomatoes and Lime Wedges.
PREP
—
SODIUM
196MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.