 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Guacamole, beans, and homemade salsa combine to make a light, flavorful alternative to traditional tacos. Ingredients:
1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry |
2 roma tomatoes, quartered |
1 onion, chopped, divided |
1 clove garlic, coarsely chopped |
1/4 cup fresh cilantro |
1/2 jalapeno pepper |
salt and pepper to taste |
4 avocados, halved with pits removed |
12 (6 inch) whole wheat tortillas |
1 (15 ounce) can kidney beans, rinsed and drained |
2 cups torn romaine lettuce |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly; do not puree.
3. Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
4. Spread tortillas in a single layer on baking sheet. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and lettuce.
|
|