Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.
Source: EatingWell Magazine, May/June 2007
Serving Size: about 2/3 cup
40 calories; protein 1g; carbohydrates 4g; dietary fiber 0.9g; sugars 2.3g; fat 2.5g; saturated fat 0.4g; vitamin a iu 159.1IU; vitamin c 16.3mg; folate 21.5mcg; calcium 14.4mg; iron 0.3mg; magnesium 13.3mg; potassium 195.3mg; sodium 198.3mg.
1 vegetable, 1/2 fat