Ingredients
The following ingredients have 4 Servings
- 1 large carrot, shredded (about 1/2 cup)
- 1 red bell pepper, thinly sliced
- 1 green onion, sliced
- 1/4 cup white wine vinegar
- 8 corn tortillas
- 1 (15.0-ounce) can no-salt-added black beans, drained and rinsed, mashed
- 1 teaspoon no-salt-added chili powder
- 1 cup shredded romaine lettuce
- 1/2 avocado, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted pumpkin seeds
Instruction
- Place carrot, pepper, green onions and vinegar in a medium bowl and let marinate about 1 hour. Drain vegetables and return to the bowl.
- Meanwhile, preheat the oven to 400°F.
- Place tortillas on 2 baking sheets and bake 5 minutes; flip and bake until tortillas just become crisp and begin to brown around edges, about 5 minutes more.
- Stir beans and chili powder together, and spread evenly over tortillas.
- Top with pickled vegetables, lettuce, avocado, cilantro and pumpkin seeds, and then serve.