This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer."
-Tom Robbins, Author
This is a variation on a taco that we sampled on a research trip at a restaurant in Austin, Texas. The creaminess of the beans and sweetness of the veggies and cheese is balanced by the bitterness of the spinach. Use the Dr. Gourmet Tomatillo Salsa or your favorite salsa recipe. You can, of course, use bottled salsa, but check the sodium content carefully.
Cayenne is a species of extremely hot chili pepper. It is small to medium sized (about 2 - 5 inches long) and bright red. Most cayenne grown today is dried and ground into cayenne pepper. Buy ground cayenne in small amounts so that it doesn't lose its fresh flavor. As it ages, it turns from a bright pepper red to a duller brownish red.
Servings = 4 | Serving size =3 tacos
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe also requires making Tomatillo Salsa
Once cooked, the beans and spinach can be refrigerated separately and served cold. The tacos can then be assembled when ready to serve.
|1/4 cup||dried pumpkin seeds (pepitas)|
|2 tsp||olive oil (divided)|
|1 small||onion (finely diced)|
|1 medium||red bell pepper (diced)|
|1 15 ounce can||no salt added white beans (drained and rinsed)|
|1 tsp||chili powder|
|1/16 tsp||cayenne pepper|
|fresh ground black pepper (to taste)|
|16 ounces||fresh spinach|
|4 ounces||reduced fat Monterey jack cheese (grated)|
|12||soft corn tortillas|
Place a small skillet over medium-high heat.
Add the pumpkin seeds and toast them for about 5 minutes. Toss frequently and allow to brown lightly.
Remove to a plate.
Place 1 teaspoon olive oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the red pepper and cook for about 2 minutes. Stir frequently.
Add the white beans, cumin, chili powder, cayenne pepper, salt, pepper and water.
Simmer the beans until almost all of the liquid is gone.
Reduce the heat to low.
Place the remaining teaspoon oil in a large skillet over high heat.
Add the spinach to the pan and cook for about 5 minutes. Stir frequently.
When the spinach is cooked divide evenly between the tortillas. Top with the beans, toasted pumpkin seeds, cheese, and Tomatillo Salsa.
Serving size = 3 tacos
Servings = 4
Amount Per Serving
|Calories 455||Calories from Fat 138|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 5g||20%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 60g||21%|
|Dietary Fiber 12g||43%|
|Vitamin A 230%||Vitamin C 119%|
|Calcium 45%||Iron 47%|
|Vitamin K 558 mcg||Potassium 1359 mg|
|Magnesium 247 mg|