- Black Bean Hamurger Substitute
- Fruit Smoothie
- Brussels Sprouts With Honey Mustard Sauce
- Mediterranean White Bean Soup
- Thai Noodles
- Berry Frozen Yogurt
- Eggplant Parmesan
- Eureka Cheese, By Nikki From The Daring Kitchen
- Frittata a la (your name here)
- National Grilled Cheese Day
- Sweet Potato Chips
- Egg Drop Soup
- Squash Soup
- Primavera with or without pasta
- “Mashed Potatoes”
- Making Healthy Pizza At Home
- Hummus Soft Tacos With Fruit Salsa
- Cinnamon Toast Popcorn
- Taco Popcorn, Southwestern Flavored Snack
- Healthier Pasta Alfredo
- Popcorn with Wasabi Asian Flavors
- veg n vagabond No Noodles, No Problem
Photo by: Jeinny Solis S.
This recipe will cause me some trouble. I had trouble stopping eating and will have trouble leaving the leftovers in the fridge until tomorrow. Whether or not anyone uses my recipes, I have my cookbook of all time favorites. I love playing with flavor and texture. Every so often something doesn’t turn out as planned but is also how my best recipes have come about. What I don’t love is spending a lot of time in the kitchen. More than that, I am just not able to spend hours cooking. I find it so interesting that the simpler I make things the better they turn out.
I love chipotle flavors. They are smokey, rich and save a little kick until the end. I especially love combining them with fruit. The recipe evolved from needing a new way to use the chipotle. First, I began the chick peas on to boil and then began the sauce. I decided to use peaches for the salsa because I didn’t want to overwhelm the flavor of the rest of the recipe.
1 cup frozen peaches
1/3 cup onion
2 cloves garlic
1/2 Chipotle Pepper In Adobo Sauce or 2 tsp
1/2 lime juiced or about an ounce
salt, pepper and a bit of stevia to taste
Place all ingredients in a blender or food processor and purée.
Hummus Filling
1 cup dried garbanzo beans cooked for 1 hour
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic
3 tablespoon olive oil
1/2 tsp paprika
1 tsp basil
salt
Place all ingredients in blender or food processor with enough water or bean liquid to make a creamy paste.
To make the tacos, heat corn tortillas in a small amount of olive oil until hot but not browned. Place the tortilla on a plate, spread with several tablespoons of the warm hummus and either fold lengthwise or roll. Drizzle with 1 tablespoon of fruit salsa for each taco.
1 serving =3 tacos. Lettuce and tomato can be added for texture and color but are optional.
Nutrition Information
Calories 263 Calories from Fat 63
% Daily Value*
Total Fat 7.0 g 11%
Saturated Fat 0.9 g 5%
Cholesterol 1 mg 0%
Sodium 297 mg 12%
Total Carbohydrates 44.9 g 15%
Dietary Fiber 8.1 g 32%
Sugars 3.9 g
Protein 7.7 g
Now that I’ve figured the nutrition information, I may get out the leftovers tonight.
