Lower-Fat Veggie Chalupas

I wanted to make something fairly healthy, something more or less acceptable on a WW Core plan.

Also, I had to use up  some vegetables.

Calabacita Chalupas

8 corn tortillas
1 teaspoon olive oil
1 onion, chopped
1 clove garlic, minced
4 zucchini, diced
14.5 ounce can diced tomatoes (plain, fire roasted, or with jalapenos)
small can corn, optional
lemon pepper seasoning
salt, pepper
guacamole (or 1 avocado mashed with juice of 1 lime, salt and pepper to taste)
small red beans (1 14.5 ounce can), drained and heated (could season with some cumin)
chopped red onion

Spray the tortillas with oil or rub with a small amount of olive oil. Toast until golden (400 degrees, checking frequently, and turning over to brown both sides evenly).

Meanwhile, spray pan with oil or use about a teaspoon of olive oil to cook onion and garlic until translucent. Add zucchini and toss until tender. Add tomatoes and cook down until liquid evaporates. Season with lemon pepper seasoning and salt and pepper to taste.

Top corn tortillas with zucchini mixture, then some warm beans, then some mashed avocado, then–if desired–some chopped red onion.

That’s it. Cheese melted into the veggies would be nice (or some shredded cheese on top), but that isn’t as diet friendly.

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One Response to “Lower-Fat Veggie Chalupas”

  1. Ellie Says:

    Love a healthy vegetarian dish. This looks lovely!

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