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Tacos + Burritos= Taqueritos! A New Family Favorite Dinner Idea

TACOS + BURRITOS=TAQUERITOS!
 
My kids and I came up with a new invention last night for dinner: taqueritos!  It’s a combination of a taco and a burrito (betcha could’ve guessed that, right?) and it is tasty.  I threw it all together using ingredients I had on hand and it turned into a new family favorite.  Even my carnivorous hubby said it was a great meatless meal full of flavor!  I like that includes so many colors of the rainbow (remember, we should be conscious of eating from a rainbow of colors daily).  This dish is also a great way to sneak in lots of healthy ingredients like cabbage, lettuce and beans.
Taqueritos (V, GF)
makes 8 servings
8 small corn tortillas (always check the package to make sure it’s only containing pure ingredients)
cooking oil for frying the tortillas
olive oil for sautéing
1/2 C. green onion, diced (or use whatever onion you have)
1/2 C. finely shredded cabbage (use green or purple)
1 C. corn kernels, thawed
1/2 C. bell pepper, diced
1 1/2 C. cooked brown rice
1 1/4 C. cooked, drained & rinsed black beans
1 medium garlic clove, diced
1/2 C. tomatoes, diced (or throw in some salsa if you don’t have tomatoes on hand)
1/2 tsp. turmeric (great anti-cancer benefits!)
3/4 tsp. ground cumin
1/2 tsp. garlic powder
1/4-1/2 tsp. chili powder (depending on your spiciness level)
1 tsp. sea or kosher salt
1/4 tsp. ground black pepper
juice of 1 lime + lime wedges for garnish
1 1/2 avocados, mashed with splash of lime or lemon juice, salt, pepper
optional: shredded lettuce
In large saute pan, heat olive oil over medium heat.
Add onions, cabbage, corn and bell peppers.  Cook while stirring for about 5 minutes, then add rice, beans and garlic.  Stir and cook for a few minutes more, then add remaining ingredients, except avocado & lettuce.  Once everything is thoroughly mixed through, prepare your tortilla shells.In a smaller sauté pan, heat cooking oil over medium-high heat.   Fill the pan so it’s a little less than 1/4″ high with oil-you just need enough to get the shells nice and crispy.Test to see if the oil is hot enough by dipping a small end of the tortilla shell into the oil-if you see bubbles, it’s ready.  Gently lay tortilla into the oil and fry for about 1 minute, then flip and do the other side.  It should start to bubble up.  Once it’s nice and crispy, remove from oil and lay onto a paper towel to drain off the excess oil.

Alternatively, if you want to avoid the oil, simply heat the shells over a gas burner using tongs.  Heat for only about 5-10 seconds per side until crispy over a medium flame.

To Assemble:
Form the cooled, crispy tortilla shell into your hand, cupping it into a pocket sort of shape so it’s easy to fill.  Scoop out your filling (about 1/2 C.) and place in the center of the shell.
Add the mashed avocado (guacamole) on top, along with optional shredded lettuce.
Squeeze on the lime (this is the fun part for kids to do!) and dig in.


Serve with raw veggie sticks.

 

Taqueritos
Serves: 8
 
8 small corn tortillas (always check the package to make sure it's only containing pure ingredients) cooking oil for frying the tortillas olive oil for sautéing ½ C. green onion, diced (or use whatever onion you have) ½ C. finely shredded cabbage (use green or purple) 1 C. corn kernels, thawed ½ C. bell pepper, diced 1½ C. cooked brown rice 1¼ C. cooked, drained & rinsed black beans 1 medium garlic clove, diced ½ C. tomatoes, diced (or throw in some salsa if you don't have tomatoes on hand) ½ tsp. turmeric (great anti-cancer benefits!) ¾ tsp. ground cumin ½ tsp. garlic powder ¼-1/2 tsp. chili powder (depending on your spiciness level) 1 tsp. sea or kosher salt ¼ tsp. ground black pepper juice of 1 lime + lime wedges for garnish 1½ avocados, mashed with splash of lime or lemon juice, salt, pepper optional: shredded lettuce
Ingredients
  • In large saute pan, heat olive oil over medium heat.
  • Add onions, cabbage, corn and bell peppers. Cook while stirring for about 5 minutes, then add rice, beans and garlic. Stir and cook for a few minutes more, then add remaining ingredients, except avocado & lettuce. Once everything is thoroughly mixed through, prepare your tortilla shells.
  • In a smaller sauté pan, heat cooking oil over medium-high heat. Fill the pan so it's a little less than ¼" high with oil-you just need enough to get the shells nice and crispy.
  • Test to see if the oil is hot enough by dipping a small end of the tortilla shell into the oil-if you see bubbles, it's ready. Gently lay tortilla into the oil and fry for about 1 minute, then flip and do the other side. It should start to bubble up. Once it's nice and crispy, remove from oil and lay onto a paper towel to drain off the excess oil.
  • Alternatively, if you want to avoid the oil, simply heat the shells over a gas burner using tongs. Heat for only about 5-10 seconds per side until crispy over a medium flame.
  • To Assemble:
  • Form the cooled, crispy tortilla shell into your hand, cupping it into a pocket sort of shape so it's easy to fill. Scoop out your filling (about ½ C.) and place in the center of the shell.
  • Add the mashed avocado (guacamole) on top, along with optional shredded lettuce.
  • Squeeze on the lime (this is the fun part for kids to do!) and dig in.

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