Beans-and-Greens Tacos

Recipe

Main Dish
Beans-and-Greens Tacos

Primary Media

User Rating

4.67 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
20min
Prep
35min
Total

Recipe Wellness Badges

Author

Save Options

Description

Turn leaves and peels into tasty homemade tacos. Let nothing go to waste!

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
Carrot Pico de Gallo
1 c.carrots, finely chopped
½ c.red onion, finely chopped
½ c.carrot tops, finely chopped
1 clove(s)garlic, minced
2 tbsp.fresh lime juice
1serrano chile pepper, seeded and finely chopped
½ tsp.Hy-Vee kosher sea salt
Tacos
1 ½ lbs.beets with leaves
1 tbsp.Hy-Vee Select olive oil
1 c.red onion, chopped
4 clove(s)garlic, minced
1(15-oz.) can Hy-Vee cannellini beans, drained and rinsed
½ c.Hy-Vee vegetable stock
Hy-Vee kosher sea salt, to taste
Hy-Vee ground black pepper
12(5-inch) gluten-free yellow corn tortillas
½ c.Cotija cheese, crumbled
Bottled hot sauce

Things To Grab

  • Small bowl
  • Paper towels
  • Large skillet
  • Slotted spoon

Directions

  1. Prepare Carrot Pico De Gallo: Combine carrots, onions, carrot leaves, garlic, lime juice, serrano chile pepper, and salt in a small bowl. Mix well; cover and refrigerate until ready to serve.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen
  2. Trim leaves from beets; reserve beets for another use. Wash beet leaves thoroughly; pat dry with paper towels. If desired, remove stems and ribs; discard. Coarsely chop beet leaves; set aside.

  3. Heat oil in a large skillet over medium heat. Cook onion for 5 minutes or until softened. Add garlic; cook for 1 minute. Stir in beet leaves, beans and stock. Cook for 4 minutes or until leaves are wilted. Season to taste with salt and black pepper.
  4. Wrap tortillas in paper towels and heat in microwave on 100% power (high) for 20 seconds.
  5. Stack two tortillas together. Using a slotted spoon, spoon some of the bean-and-greens mixture onto tortilla stack; top with cheese and Carrot Pico De Gallo. Drizzle with hot sauce. Serve immediately.

Nutrition facts

Servings

290 Calories per serving
1 taco

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 10mg
  • Sodium: 400mg
  • Total Carbohydrates: 47g
  • Protein: 9g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 15%