seasons
recipe
MAIN DISH

Beans-and-Greens Tacos

Rate it:
0 ratings
Serves
6
Prep
20min
Total
35min
Turn leaves and peels into tasty homemade tacos. Let nothing go to waste!
Ingredients
Carrot Pico de Gallo
1 c. carrots
½ c. red onion
½ c. carrot tops
1 clove(s) garlic
2 tbsp. fresh lime juice
1 serrano chile pepper
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
4 clove(s) garlic
1 (15-oz.) can Hy-Vee cannellini beans
½ c. Hy-Vee vegetable stock
Hy-Vee kosher sea salt
Hy-Vee ground black pepper
12 (5-inch) gluten-free yellow corn tortillas
½ c. Cotija cheese
Bottled hot sauce
Buy Ingredients
Servings : 6
Bunny Luv Organic Baby Carrots
Bunny Luv Organic Baby Carrots1 c.
$1.99
Red Onion
Red Onion½ c.
$1.69
Bunny Luv Organic Baby Carrots
Bunny Luv Organic Baby Carrots½ c.
$1.99
Jumbo Garlic
Jumbo Garlic1 clove(s)
$0.88
ReaLime 100% Lime Juice
ReaLime 100% Lime Juice2 tbsp.
$2.99
Green Serrano Peppers
Green Serrano Peppers1
$5.99
Hy-Vee Grinder Sea Salt
Hy-Vee Grinder Sea Salt½ tsp.
$7.49
Serenity Kids Turkey with Sweet Potato, Pumpkin & Beet 6+Months
Serenity Kids Turkey with Sweet Potato, Pumpkin & Beet 6+Months1 ½ lbs.
$3.99
Hy-Vee Extra Virgin Olive Oil
Hy-Vee Extra Virgin Olive Oil1 tbsp.
$8.99
Red Onion
Red Onion1 c.
$1.69
Jumbo Garlic
Jumbo Garlic4 clove(s)
$0.88
Hy-Vee Cannellini Beans
Hy-Vee Cannellini Beans1
$0.99
Hy-Vee Vegetable Cooking Stock, Gluten Free
Hy-Vee Vegetable Cooking Stock, Gluten Free½ c.
$2.68
Hy-Vee Grinder Sea Salt
Hy-Vee Grinder Sea Salt
$7.49
Hy-Vee Ground Black Pepper
Hy-Vee Ground Black Pepper
$1.99
Mission Yellow Corn Tortillas 30Ct
Mission Yellow Corn Tortillas 30Ct12
$2.99
V&V Supremo Authentic 3 Cheese Blend Shredded Cheese
V&V Supremo Authentic 3 Cheese Blend Shredded Cheese½ c.
$4.99
Frank's RedHot Buffalo Wings Hot Sauce
Frank's RedHot Buffalo Wings Hot Sauce
$3.99
$0.00
Per servings $10.62
Directions
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.
Hy-Vee Test Kitchen
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
Calories290
Fat7g
Carbs47g
Protein9g

What to grab

Small bowl, Paper towels, Large skillet, Slotted spoon