Title: Tijuana Tacos
Categories: Veg10
Yield: 8 servings

16 Taco shells
1 tb Olive oil
1 Onion; chopped
2 Carrots; finely diced
2 Cloves garlic; minced
1/2 c Bulgur
1 tb Chili powder
2 ts Ground coriander
2 ts Ground cumin
2 1/2 c V8 Juice
1 2/3 c Cooked pinto beans
1/4 c Fresh cilantro; minced
1 1/2 c Sharp cheddar cheese;
-shredded
1 c Lettuce; shredded
1 c Tomatoes; chopped
3/4 c Green onions; finely chopped
1/3 c Sour cream; (optional)
1/3 c Yogurt; (optional)

Preheat oven to 175 - 200 degrees F. Unwrap taco shells and put in oven to
warm.

Heat oil in a large nonstick skillet over medium heat. Add the onions and
carrots and cook, stirring occasionally, until vegetables begin to brown,
about 6-7 minutes. Stir in bulgur, chili powder, coriander, and cumin and
cook, stirring, 1-2 minutes.

Stir in V8 Juice and bring to a boil. Reduce heat, cover, and simmer 15
minutes or until bulgur is tender. Add beans to pan and mash them slightly
with the back of a wooden spoon or with a fork. Stir in cilantro and heat
through.

To serve tacos, add some of the bean mixture to a taco shell. Toppings can
be selected from cheese, lettuce, tomatoes, green onions, and optional sour
cream & yogurt mixed together.

Per serving: 311 Calories (kcal); 18g Total Fat; (49% calories from fat);
10g Protein; 31g Carbohydrate; 28mg Cholesterol; 263mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates

Recipe by: The No-Tofu Vegetarian Cookbook

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