Nut Seed Tacos Recipe

Summary

Difficulty LevelBit DifficultHealth IndexAverage
CuisineCourse
MethodVegetarian

Ingredients

 8 inch flour tortillas8
 Raw peanuts3⁄4 Cup (12 tbs), cooked
 Sunflower seeds1 Cup (16 tbs), cook 2/3 cup with the peanuts and roast 1/3 cup
 Canned tomato paste6 Ounce
 Cumin seeds1 Teaspoon
 Dried crushed chili pepper1⁄2 Teaspoon
 Cayenne1 Pinch
 Garlic3 Clove (15 gm)
 Roasted sesame seeds10 Tablespoon
 Tomato slices6
 Chopped green onions2 Tablespoon
 Chopped parsley1 Tablespoon
 Chopped lettuce3⁄4 Cup (12 tbs), tossed with wine vinegar
 Wine vinegar2 Tablespoon
 Grated cheese1⁄3 Cup (5.33 tbs) (Use More If Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 3136 Calories from Fat 1595

% Daily Value*

Total Fat 188 g289.6%

Saturated Fat 27.3 g136.6%

Trans Fat 0 g

Cholesterol 36.6 mg

Sodium 3198.6 mg133.3%

Total Carbohydrates 273 g90.9%

Dietary Fiber 54.2 g216.9%

Sugars 30.7 g

Protein 114 g228.5%

Vitamin A 204% Vitamin C 167.9%

Calcium 228.3% Iron 228.2%

*Based on a 2000 Calorie diet

Directions

Put the cooked peanuts and sunflower seeds into a blender with the tomato paste, cumin seeds, chili peppers, cayenne, and garlic; buzz until smooth, adding stock if the mixture is too thick to puree completely.
Turn the puree into a small saucepan and cook over low heat until it's very thick. Stir in the roasted sunflower and sesame seeds.
Brown the tortillas lightly on both sides. Fold in half while they're still hot.
Put the tortillas, filling, and remaining ingredients on the table in separate plates or bowls.
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