*Heart Healthy*
I can't believe it's been over a year since I posted my last recipe. Life has been busy.
I'm in a semi-vegetarian mode lately. It has something to do with the fact that I hit a cow on the road a couple weeks ago. This is apparently an occupational hazard of commuting to a night job out in the country. A herd of black cows somehow escaped from their property and ran across the road. The cow's jaw got broken, and I'm sure it went to slaughter. My truck was mildly damaged and is already fixed. Fortunately, I was completely unharmed. I hate to think what my demise would have been if I had actually tried to swerve to avoid hitting the cow. I now know why they advise if you're going to hit an animal, don't try swerving. After seeing that poor cow sitting there in pain, I don't think I can stomach the idea of eating beef for awhile.
So, tonight's quick, cheap, and easy tacos are without beef....
Instructions
1) Layer in taco "boat" shaped shells (Ortega), starting at the bottom of the shell:
>non-fat grated mozzarella cheese (generous amount)
>Rosarita's vegetarian refried beans
>optional, if on hand: cilantro, jalapenos, scallions, black olives, and/or green chiles, etc.
>Mexican cheese blend, grated (regular fat content, with cheddar, Jack cheese, etc. - sprinkle just a small amount)
>sliced Roma tomatoes
2) Bake in a foil-lined pan until heated through and cheese is melted, 400 deg.
3) After removing from oven, top with picante salsa, then sliced avocados. A dollop of real sour cream would probably taste good, too, but then it would no longer be "heart healthy."
