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.
Recipe
Main Dish
Beans-and-Greens Tacos
Primary Media
Description
Turn leaves and peels into tasty homemade tacos. Let nothing go to waste!
Servings and Ingredients
Ingredients
Serves 6
Quantity | Ingredient | Add |
---|---|---|
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 | ||
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
Hyvee Culinary Expert Tip
Chile 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.
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%