Recipe from Parents
Prep Time: 20 mins
see savings1/2 teaspoonground cumin
see savings1/2 teaspoonground coriander
see savings1/4 teaspoonchili powder
see savings1/4 teaspoonground cinnamon
see savings1/8 teaspooncayenne pepper
see savings4carrots, thinly sliced
see savings1/2 cupcooked brown rice
see savings1/2 cupcooked or canned black beans, rinsed and drained
see savings88-inch whole wheat tortillas
see savings1/4 cupsnipped fresh cilantro
see savings1/2 cupshredded lettuce
see savings1 ounceCotija cheese, grated (1/4 cup)
see savingsGuacamole, salsa, pico de gallo, sliced jalapeno peppers (optional)
Add 2 cups of water to medium saucepan, then add cumin, coriander, chili powder, cinnamon, and cayenne and bring to boiling. Add carrots; return to boiling. Reduce heat; cover and cook until tender, about 10 minutes. Drain, discarding liquid.
Place a tablespoon of brown rice and a tablespoon of beans in each of the tortillas, and then place some carrots on top.
Top with cilantro and lettuce, then crumble cheese over each taco. Finish adding any optional toppings of your choice. Fold or roll up.
Per Serving: cal. (kcal) 191, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 1, carb. (g) 34, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 5, pro. (g) 7, vit. A (IU) 5539.93, vit. C (mg) 2.3, Thiamin (mg) 0.05, Riboflavin (mg) 0.06, Niacin (mg) 0.58, Pyridoxine (Vit. B6) (mg) 0.07, Folate (µg) 10.76, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 406, Potassium (mg) 154.18, calcium (mg) 73.28, iron (mg) 1.7, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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