Armando palacios' vegetarian soft tacos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Whole-wheat flour or corn tortillas; (7-inch) | |
| 15 | ounces | Black beans; rinsed and drained |
| Guacamole | ||
| 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 |
| INGREDIENTS FOR PICO de GALLO: | ||
| 1½ | cup | Chopped seeded tomato |
| ¼ | cup | Chopped onion |
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | tablespoon | Finely chopped serrano pepper |
Directions
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