| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegetarian | Veg10 | 8 | servings |
INGREDIENTS
| 16 | Taco shells | |
| 1 | tb | Olive oil |
| 1 | Onion; chopped | |
| 2 | Carrots; finely diced | |
| 2 | Cloves garlic; minced | |
| 1/2 | c | Bulgur |
| 1 | tb | Chili powder |
| 2 | ts | Ground coriander |
| 2 | ts | Ground cumin |
| 2 1/2 | c | V8 Juice |
| 1 2/3 | c | Cooked pinto beans |
| 1/4 | c | Fresh cilantro; minced |
| 1 1/2 | c | Sharp cheddar cheese; shredded |
| 1 | c | Lettuce; shredded |
| 1 | c | Tomatoes; chopped |
| 3/4 | c | Green onions; finely chopped |
| 1/3 | c | Sour cream; (optional) |
| 1/3 | c | Yogurt; (optional) |
INSTRUCTIONS
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: 1 1/2 Grain(Starch); 1/2 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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