Avocado Veggie Tacos

[Guest guest]

Avocado Veggie tacos

 

1 (15 ounce) can whole tomatoes,

drained, rinsed, patted dry

2 roma tomatoes, quartered

1 onion, chopped, divided

1 clove garlic, coarsely chopped

1/4 cup fresh cilantro

1/2 jalapeno pepper

salt and pepper to taste

4 avocados, halved with pits removed

12 (6 inch) whole wheat tortillas

1 (15 ounce) can kidney beans, rinsed

and drained

2 cups torn romaine lettuce

 

DIRECTIONS:

 

Preheat an oven to 350 degrees F (175 degrees C).

 

Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro,

and jalapeno in a food processor. Chop roughly; do not puree.

 

Combine the pulp of the avocados and the remaining onion in a large bowl. Mash

until almost smooth. Season with salt and pepper.

 

Spread tortillas in a single layer on baking sheet. Place in oven until warm,

about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and

lettuce.

 

 

 

 

 

[Guest guest]

I'm a huge avocado fan. These sound good

Judy.

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