| 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
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