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Categories:
olive oil garlic serrano peppers vegetables Pasta Parmesan cheese lentils pearl barley low-sodium chicken broth raisins fresh mint whole blanched almonds low-fat plain yogurt black beans flour tortillas romaine lettuce tomato red bell pepper green onions red wine vinegar clove garlic chili powder ground cumin salt pepper olive oil Cheddar cheese nonfat plain yogurt
Viewed: 34 - Published at: 5 years agoIngredients
- 1/4 to 1/2 c. olive oil
- garlic
- 3 Serrano peppers
- vegetables of your choice
- 3/4 lb. pasta (any shape but noodles tend to be hard to mix with vegetables)
- 1/4 c. Parmesan cheese or more if you like
- 1 c. (about 6 oz.) lentils, with skins or decorticated
- 1 c. pearl barley
- 4 c. low-sodium chicken broth
- 1/2 c. raisins
- 1/2 c. minced fresh mint
- 1/4 c. whole blanched almonds
- 1 c. low-fat plain yogurt (optional)
- Black Beans (recipe follows)
- 12 flour tortillas (each about 8 inches in diameter)
- 1 head romaine lettuce (about 1 lb.), cut into shreds
- 1 large tomato, chopped
- 1 large red bell pepper, seeded and cut into strips
- 6 green onions (including tops), thinly sliced
- 1/4 c. red wine vinegar
- 1 large clove garlic, minced or pressed
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. olive oil or salad oil
- 1/4 c. shredded extra sharp Cheddar cheese
- 1 c. nonfat plain yogurt
Method
- Prepare beans; keep warm.
- Stack tortillas, wrap in foil and heat in a 350° oven for 15 minutes.