- 1 (14.5 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
- 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.
05/25/2019
recipepes.com
guaco-tacos, recipe
PT15M
PT1H
5
455 calories
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