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

Beans-and-Greens Tacos

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.

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. 