We had these last weekend. Very nice. I mixed the leftover peppers with
couscous for a side dish the next night. Kathleen
* Exported from MasterCook *
Vegetarian Tacos
Recipe By : Everyday Cooking with Dr. Dean Ornish, page 129
Serving Size : 4 Preparation Time :0:00
Categories : Beans And Legumes Sandwiches
Vegetables Ornish: Everyday Cooking
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large green bell pepper
seeds and ribs removed and thinly sliced
1 large red bell pepper
seeds and ribs removed and thinly sliced
1 large onion -- thinly sliced
1 teaspoon chili powder
Salt and Pepper
8 corn tortillas
16 ounces canned nonfat refried beans
1 cup Fresh Tomato Salsa
(see separate recipe or store-bought)
1/2 cup grated nonfat cheese
1/2 cup nonfat sour cream
shredded romaine lettuce
Serves 4.
Pile sweet sauteed bell peppers and onions into steamed tortillas to make a
juicy soft taco. Let diners serve themselves to optional condiments such
as shredded romaine, cheese, tomato salsa, or nonfat sour cream. Set out
chopped cilantro if you like it, and some sliced pickled jalapenos if
you're a chili fan!
Preheat oven to 300 degrees F.
Combine peppers and onion in a large nonstick skillet. Cover and cook over
moderate heat until the vegetables begin to soften, about 5
minutes. Uncover and cook, stirring occasionally, until the vegetables are
tender, but not mushy, 5 to 10 minutes more. Season with chili powder and
with salt and pepper to taste.
Stack tortillas and wrap them in aluminum foil. Heat in oven until hot
throughout, 8 to 10 minutes. Heat the beans in a saucepan over moderately
low heat. Set out bowls of salsa, cheese, sour cream, and lettuce. To
assemble tacos, spread about 3 tablespoons of the hot beans on each
tortilla. Top with 1/4 cup of the vegetable mixture and fold in half to
enclose the filling. Serve immediately.
TIP: Don't be concerned if the nutrition label on packaged corn tortillas
indicates that the tortillas are not fat-free. Corn naturally contains a
small amount of fat, which is a source of essential fatty acids. More
important: read the list of ingredients to make sure there is no added fat.
Serving Size: 2 tacos. Calories: 297 Fat: 2.8 g Cholesterol: 4.4 mg
Carbohydrate: 11.5 g Protein: 1.0 g Sodium: 3.0 mg