Veggie Tacos with Salsa Ranch Dressing or Just Add Egg Whites for Breakfast

I freely admit I'm addicted to these little tacos.  You will not believe how good they are and how quickly they go down.  Picture this:  a gorgeous mound of sautéed or grilled vegetables with just a little, tiny bit of cheese --  all on an über-fiber, whole wheat tortilla.  Top all that goodness off with your favorite salsa mixed with ranch dressing, some fresh spinach leaves, a sprinkle of chopped green onion or cucumber, a quick squeeze of lime, and Bob's your uncle, you're eating. Very happily, I'll add.
If you're on Weight Watchers, these gems are 2 Weight Watchers Plus Points each.  In other words, you can really eat these.  They're perfect for the day after a big cookout.

If you're not watching your weight, add a little more cheese or use regular (full-fat) cheese and saute the vegetables in oil.  Use whatever kind of tortilla you'd like.  On program, I often eat these tortillas, which are 50 calories each with 7 grams of fiber:

No need for long, lingering directions. Try this easy stove top method or grill the vegetables if you'd like:

 veggie tacos with salsa ranch dressing

makes 4-6 tacos
2 Weight Watchers Plus Points Each

In a large nonstick skillet (with or without cooking spray) heated over medium flame, place 2-3 cups sliced or chopped vegetables. A variety of vegetables is great; almost any will do.  Here I sliced up into about 1-inch pieces a zucchini, a yellow squash, a large onion, and half a red bell pepper.    Sprinkle the vegetables  with 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper and cook for 7 -9 minutes, until nearly tender.  (Add a pinch of cayenne if you like things quite spicy.)

In a small bowl, mix together 2 tablespoons light Ranch Dressing (I like Litehouse, but sometimes make my own using the Penzey's seasoning)  with 1 tablespoon salsa.  Set aside.

When vegetables are almost done, heat 2--or more, if needed-- tortillas (one at a time) in a second skillet and place them on a plate.  Spoon vegetables into tortillas and top with 1/2 slice cheddar cheese (I like Sargent's @ 45 calories each full, very thin, slice),  fresh spinach or lettuce, chopped scallions (green onions) or cucumbers, cherry tomatoes, and/or cilantro.  Drizzle with salsa ranch dressing.   Squeeze a little lime juice over the whole thing.  Serve hot or at room temperature. 

Cook's Note:  This is also a great way to use up leftover cooked vegetables or salad you've brought home from a restaurant.  Just heat the vegetables and top with the salad.  If this is your choice, do make these sweet tacos from scratch another time; they deserve their very own meal. 

   Try not to eat all of them at once, but if you do, you haven't done much harm!

For breakfast tacos: Scramble 3 salted and peppered egg whites and stir them into the cooked veggies.  Alternately, when vegetables are almost cooked, stir in the raw beaten egg whites and cook, stirring, until egg whites are opaque and solid.  Serve in tortillas with salsa.  --(3 WW Points Plus for two egg white - veggie tacos (no cheese) cooked in non-stick skillet or with cooking spray)

 
Have fun cooking and taking care of yourself,
Alyce