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Ingredientes
- 12 x Corn taco shells Or possibly 8" flour tortillas
- 1 tsp Vegetable oil
- 1/2 c. Finely minced red onion
- 2 x Cloves garlic, chopped
- 1 sm Jalapeno, seeded and chopped
- 1 Tbsp. Curry pwdr
- 1 tsp Grnd cumin
- 1/4 tsp Salt
- 2 med Boiling potatoes, peeled&cut in small dice
- 1 1/4 c. Water
- 1 can (15-ounce) chickpeas, rinsed and liquid removed
- 3/4 c. Fresh or possibly frzn peas
- 1 1/2 c. Shredded red cabbage
Direcciones
- Preheat oven to 250F If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or possibly tortillas until heading through or possibly about 10min.
- Meanwhile, in large skillet, heat oil over med-high heat. Add in onion, garlic, and jalapeno; cook, stirring frequently, till onion is soft, about 2min. Add in curry pwdr, cumin, and salt; cook, stirring, 2min more.
- Add in potatoes and water; cover and cook till pots are tender, about 10min.
- Add in chickpeas and peas; cover and cook 5min.
- To assemble, spoon 1-2T* filling in each taco shell or possibly tortilla and top with shredded cabbage. Roll tortillas around filling and cabbage. Serve hot.
- Makes 12 wraps. [*We filled flour tortillas fuller than this; made about 6 "burritos".]
- Serves 3 as one-course meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 3 servings | |
| Calories 530 | |
| Calories from Fat 176 | 33% |
| Total Fat 19.68g | 25% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 542mg | 23% |
| Potassium 817mg | 23% |
| Total Carbs 79.76g | 21% |
| Dietary Fiber 8.8g | 29% |
| Sugars 5.44g | 4% |
| Protein 10.03g | 16% |
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