Tijuana tacos
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Taco shells | |
| 1 | tablespoon | Olive oil |
| 1 | Onion; chopped | |
| 2 | Carrots; finely diced | |
| 2 | 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) |
Directions
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.