Tijuana tacos

Yield: 8 servings

Measure Ingredient
16 \N Taco shells
1 tablespoon Olive oil
1 \N Onion; chopped
2 \N Carrots; finely diced
2 \N Cloves garlic; minced
½ cup Bulgur
1 tablespoon Chili powder
2 teaspoons Ground coriander
2 teaspoons Ground cumin
2½ cup V8 Juice
1⅔ cup Cooked pinto beans
¼ cup Fresh cilantro; minced
1½ cup Sharp cheddar cheese; shredded
1 cup Lettuce; shredded
1 cup Tomatoes; chopped
¾ cup Green onions; finely chopped
⅓ cup Sour cream; (optional)
⅓ cup Yogurt; (optional)

Preheat oven to 175 - 200 degrees F. Unwrap taco shells and put in oven to warm.

Heat oil in a large nonstick skillet over medium heat. Add the onions and carrots and cook, stirring occasionally, until vegetables begin to brown, about 6-7 minutes. Stir in bulgur, chili powder, coriander, and cumin and cook, stirring, 1-2 minutes.

Stir in V8 Juice and bring to a boil. Reduce heat, cover, and simmer 15 minutes or until bulgur is tender. Add beans to pan and mash them slightly with the back of a wooden spoon or with a fork. Stir in cilantro and heat through.

To serve tacos, add some of the bean mixture to a taco shell. Toppings can be selected from cheese, lettuce, tomatoes, green onions, and optional sour cream & yogurt mixed together.

Per serving: 311 Calories (kcal); 18g Total Fat; (49% calories from fat); 10g Protein; 31g Carbohydrate; 28mg Cholesterol; 263mg Sodium Food Exchanges: 1½ Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0n.

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