YIELD: 4 servings
TIME: 1 hour 30 minutes
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
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.
SOURCE: Whole Foods Market