Tijuana Tacos

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* Exported from MasterCook *

 

Tijuana Tacos

 

Recipe By : The No-Tofu Vegetarian Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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16 taco shells

1 tablespoon olive oil

1 onion -- chopped

2 carrots -- finely diced

2 cloves garlic -- minced

1/2 cup bulgur

1 tablespoon chili powder

2 teaspoons ground coriander

2 teaspoons ground cumin

2 1/2 cups V8 Juice

1 2/3 cups cooked pinto beans

1/4 cup fresh cilantro -- minced

1 1/2 cups sharp cheddar cheese -- shredded

1 cup lettuce -- shredded

1 cup tomatoes -- chopped

3/4 cup green onions -- finely chopped

1/3 cup sour cream (optional)

1/3 cup yogurt (optional)

 

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.

 

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NOTES : Variations: Tijuana Burritos: Fill flour tortillas with bean mixture,

roll up, and place seam side down in a baking dish. Brush liberally with salsa,

sprinkle with a little cheddar cheese (or put in w/filling) and cover with foil.

Bake at 350 degrees F. for 15 minutes or until heated through.

Tijuana Burgers: Add 2-3 tbsp. of whole wheat flour for each 1/2 cup of

bean mixture. Form into patties and cook in a lightly oiled nonstick skillet.