Tijuana Tacos

8 servings

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Tijuana Tacos Ingredients

16 Taco shells	2 1/2 c V8 Juice
1 tb Olive oil	1 2/3 c Cooked pinto beans
1 Onion; chopped	1/4 c Fresh cilantro; minced
2 Carrots; finely diced	1 1/2 c Sharp cheddar cheese;
2 Cloves garlic; minced	1 c Lettuce; shredded
1/2 c Bulgur	1 c Tomatoes; chopped
1 tb Chili powder	3/4 c Green onions; finely chopped
2 ts Ground coriander	1/3 c Sour cream; (optional)
2 ts Ground cumin	1/3 c Yogurt; (optional)

Instructions for Tijuana Tacos

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.

Main Ingredient: Cuisine: Uncategorized