Armando palacios' vegetarian soft tacos

Yield: 4 Servings

Measure Ingredient
8 \N Whole-wheat flour or corn tortillas; (7-inch)
15 ounces Black beans; rinsed and drained
\N \N Guacamole
\N \N Pico de Gallo
1 cup Alfalfa sprouts
2 ounces Shredded part-skim mozzarella chees; (1/2 cup)
1½ cup Diced peeled avacado
½ cup Diced seeded tomato
¼ cup Finely chopped fresh cilantro
¼ cup Finely chopped onion
2 tablespoons Fresh lime juice
1½ cup Chopped seeded tomato
¼ cup Chopped onion
2 tablespoons Chopped fresh cilantro
1 tablespoon Finely chopped serrano pepper

INGREDIENTS FOR GUACAMOLE: Wrap tortillas first in damp paper towels and then in aluminum foil, and bake at 350 degrees for 10 minutes or until softened.

Spoon about 3 tablespoons beans down the center of each tortilla. Top with about ¼ cup Guacamole, 3 tablespoons Pico de Gallo, 2 tablespoons sprouts, and 1 tablespoon cheese. Fold tortilla in half.

Yield: 4 servings (serving size: 2 soft tacos).

INSTRUCTIONS FOR GUACOMOLE: Combine all the ingredients in a bowl; stir gently. Serve immediatly. Yield 2 cups.

INSTRUCTIONS FOR PICO de GALLO: Combine all the ingredients in a bowl; stir well. Yield 1-½ cups.

Serving Ideas : Serve immediately.

Nutr. Assoc. : 2883 0 0 0 0 921 0 2108 5296 383 0 0 0 5296 0 0 4888

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