Ratatouille Tacos

Ratatouille Tacos combine the classic flavors of the French ratatouille with the vibrant essence of Mexican cuisine, all wrapped in a low-carb tortilla. This dish is a delightful way to enjoy a medley of vegetables with a spicy twist, perfect for a light yet satisfying meal.

Ingredients

• Zucchini - 150 grams, diced
• Eggplant - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Yellow onion - 50 grams, diced
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Diced tomatoes - 200 grams, canned
• Ground cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - 5 grams, chopped
• Low-carb tortillas - 4 pieces
• Grated cheese (optional) - 50 grams

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large skillet, heat the olive oil over medium heat and add the diced onion and garlic. Sauté for 3-4 minutes until fragrant.
3. Add the zucchini, eggplant, and red bell pepper to the skillet, cooking for an additional 5-7 minutes until the vegetables begin to soften.
4. Stir in the diced tomatoes, ground cumin, smoked paprika, salt, and black pepper. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
5. Remove the skillet from heat and mix in fresh basil.
6. Warm the low-carb tortillas in the oven for 2-3 minutes until pliable.
7. Fill each tortilla with the ratatouille mixture and, if desired, sprinkle grated cheese on top.
8. Place the filled tortillas on a baking sheet and bake in the preheated oven for 5-7 minutes until heated through and cheese is melted.
9. Serve hot with your choice of toppings such as avocado or sour cream.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

Tags