Let stand 12 to 15 minutes, then discard liquid and use yogurt. cup diced onion tsp. ground cumin tsp. plus 1/8 tsp. turmeric tsp. plus 1/8 tsp. salt, divided tsp. ground black pepper 2/3 cup yellow split lentils, sorted, rinsed, and drained cup plain low-fat Greek yogurt 1/3 cup diced cucumber 1 Tbs. freshly chopped mint 4 6-inch corn or flour tortillas, warmed 1 cup thinly sliced fresh spinach 1 cup mung bean sprouts 1. FAT; 38 G CARB; 1 MG CHOL; 393 MG SOD; 3 G FIBER; 4 G SUGARS ROASTED TOMATILLO AND BLACK BEAN TACOS Serves 4 To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin. 3 lb. fresh whole tomotillos, husks removed 1 small onion, cut into -inch pieces (1 cup) 1 small red bell pepper, cut into -inch pieces (1 cup) 3 large cloves garlic, peeled 3 Tbs. coarsely chopped cilantro, divided 1 tsp. minced jalapeno pepper 1 cup canned black beans, rinsed and drained 4 6-inch corn or flour tortillas, warmed 1 small avocado, cut into -inch-thick slices 2 Tbs. queso fresco or feta cheese cup frozen com kernels, thawed, optional cup low-fat sour cream, optional 1. FAT; 37 G CARB; 0 MG CHOL; 388 MG SOD; 7 G FIBER; 10 G SUGARS STIR-FRY VEGETABLE TACOS Serves 4 * Vegan * 30 minutes or fewer Spice up these tacos wich sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish, 3 Tbs. peanut oil 2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.) 1 cup sugar snap peas, trimmed 1 cup frozen shelled edamame tsp. cayenne pepper 3 Tbs. white miso 2 Tbs. orange juice 2 tsp. rice vinegar 2 cups broccoli slaw 4 6-inch corn or flour tortillas, warmed 2 Tbs. slked green onions 1.
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