Tuesday, May 22, 2012
Broccoli & White Bean Tacos with Lemon Yogurt Sauce
I came to this idea when watching a food show where they traveled to sandwich shops and featured a broccoli sandwich . It looked and sounded great but I wanted to use up a stack of tortillas I had sitting around so I decided broccoli tacos was the direction I was going in. Everything else just kind of spiraled in a weird, slightly Mediterranean direction but I went with it and won't be looking back!
One Year Ago Today Butter Lettuce, Sunflower & Avocado Salad with Black Bean Vinaigrette
Roasted broccoli, buttery pine nuts, avocado and white bean spread sandwiched in between corn tortillas and drizzled with a cool lemon yogurt sauce.
Broccoli & White Bean Tacos
makes 6 tacos
2 small heads broccoli, cut into small florets (3 cups)
1 tbl cumin
1 tsp paprika
1 tsp dried parsley
1/2 tsp salt
1/2 tsp cayenne
1/4 tsp pepper
3 tbl extra virgin olive oil, divided
1-15oz can great northern beans, drained and rinsed
16-6" corn tortillas, warmed through
1/4 cup toasted pine nuts
1 avocado, thinly sliced
Preheat the oven to 400.
Toss the broccoli with cumin, paprika, parsley, salt, cayenne, pepper and 2 tbl olive oil. Roast on a baking sheet for 15-20 minutes until tender with charred edges.
Roughly mash the white beans with 1 tbl olive oil and season with salt, pepper, dried parsley and paprika to taste. Warm through.
Spread some white beans onto one tortilla then top with another tortilla. Fold and fill with broccoli, pine nuts and avocado.
Drizzle with yogurt sauce.
Lemon Yogurt Sauce
6 oz lemon soy yogurt
1 garlic clove, minced
1 tsp onion powder
1 tsp dried dill
hot sauce, to taste
salt, to taste
Combine all of the ingredients and chill until ready to eat.