Guaco-Tacos recipe

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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
¼ cup fresh cilantro
½ 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

Nutrition Info

455 calories
carbohydrate: 70.1 g
cholesterol: : -
fat: 21.1 g
fiber: 19.1 g
protein: 13.8 g
saturatedFat: 3 g
servingSize: -
sodium: 604.2 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

Guacamole, beans, and homemade salsa combine to make a light, flavorful alternative to traditional tacos.

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