Veggie Tacos - small

1/2  cup		cooked pinto beans
1/2  cup		cooked brown rice
1/2  cup		chopped red cabbage
1/2  cup		shredded carrot
1/2  cup		broccoli
1/2  cup		zucchini
1/8  cup		onion
1		clove garlic
3		corn tortillas
3		canola oil sprays
3  tablespoons		salsa
1  cup		Romaine Lettuce - Chopped or Shredded
1/2  cup		Tomatoes - Sliced
1/10  cup		Green Onion - Chopped

Tip: For nutritional information on all the ingredients in Veggie Tacos - small just click on each ingredient name. Then adjust the serving size for any Veggie Tacos - small ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Slice or chop all fresh veggies into small pieces.
Add onion and garlic to hot pan and cook briefly.
Add carrots, broccoli, and zucchini to pan and stir fry for 3-5 minutes until zucchini begins to soften.
Add cabbage, reduce heat and cover, cooking 5 minutes until all vegetables are cooked through. Add 1/3 package of Taco seasoning mix.
Heat beans and rice together in a small saucepan. Add Taco seasoning.
Spray one side of each tortilla with canola oil spray and place on hot griddle. Cook one minute, turn for 30 seconds, turn back to oiled side and let brown lightly.
Remove tortilla from pan and fill with bean/rice mixture and hot veggie mixture.
Add lettuce, tomato, green onion, and salsa to taste.