Armando Palacios' Vegetarian Soft Tacosentrees, vegetarian 8 whole-wheat flour or corn tortillas; (7-inch) 15 oz black beans; rinsed and drained 1 guacamole 1 pico de gallo 1 cup alfalfa sprouts 2 oz shredded part-skim mozzarella chees; (1/2 cup) 1 ingredients for guacamole: 1 1/2 cup diced peeled avacado 1/2 cup diced seeded tomato 1/4 cup finely chopped fresh cilantro 1/4 cup finely chopped onion 2 tablespoon fresh lime juice 1 ingredients for pico de gallo: 1 1/2 cup chopped seeded tomato 1/4 cup chopped onion 2 tablespoon chopped fresh cilantro 1 tablespoon finely chopped serrano pepper 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 1/4 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 1-1/2 cups. Serving Ideas : Serve immediately. Nutr. Assoc. : 2883 0 0 0 0 921 0 2108 5296 383 0 0 0 5296 0 0 4888 |
