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.
Turn leaves and peels into tasty homemade tacos. Let nothing go to waste!
Servings and Ingredients
|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|
|1 serrano chile pepper, seeded and finely chopped|
|½ tsp. Hy-Vee kosher sea salt|
|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
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
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.
- 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.
- Wrap tortillas in paper towels and heat in microwave on 100% power (high) for 20 seconds.
- 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.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 400mg
- Total Carbohydrates: 47g
- Protein: 9g