Nutty Soft Tacos

[Guest guest]

NUTTY SOFT TACOS

Source: Mary McDougall

 

Filling:

3/4 cup roasted unsalted peanuts

1/2 cup raw sunflower seeds

1/2 cup roasted sunflower seeds

1/2 cup sesame seeds

1 teaspoon cumin seeds

1/2 to 1 cup water

1 6 ounce can tomato paste

soft corn tortillas

 

Toppings:

chopped green onions

chopped tomatoes

shredded lettuce

alfalfa sprouts

salsa

 

Place the peanuts and raw sunflower seeds in a saucepan with water to cover.

Cover and cook for 15 minutes. Drain off remaining water and reserve.

Place the cooked peanuts and sunflower seeds in a food processor. Add the

roasted sunflower seeds, the sesame seeds, the cumin seeds and about ½ cup

of the reserved cooking water. (Add more water if necessary to reach ½

cup.) Process until blended. Add the tomato paste and process until well

blended. Add more water, a small amount at a time, until mixture is a

spreadable consistency. Serve warm or cold. Place a line of the filling

down the center of the tortilla, layer on the toppings and salsa of your

choice, roll up and eat.

 

Hints: Store unused nuts and seeds in the freezer so they don't spoil.