Clayudas
Clayudas requires roughly 45 minutes from start to finish. This side dish has 160 calories, 6g of protein, and 4g of fat per serving. This recipe serves 8 and costs 51 cents per serving. 170 people were glad they tried this recipe. It is brought to you by Vegetarian Times. Head to the store and pick up flour tortillas, lime juice, canolan oil, and a few other things to make it today. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 55%, this dish is pretty good. Similar recipes include .
Servings: 8
Ingredients:
½ tsp. brown sugar
1 15-oz. can black beans, rinsed and drained
1 Tbs. canola oil
1 canned chipotle chile in adobo sauce, drained
½ cup chopped cilantro
4 8-inch flour tortillas
1 clove garlic, minced (1 tsp.)
1 tsp. ground cumin
2 Tbs. lime juice
8 oz. slaw mix
1 small white onion, diced (1 cup)
Equipment:
oven
sauce pan
blender
baking sheet
bowl
Cooking instruction summary:
1. Preheat oven to 450°F. Heat oil in saucepan over medium-high heat. Add onion, and cook 5 minutes, or until translucent. Add garlic and cumin, and cook 1 minute more. Place onion mixture in blender with beans, chipotle chile, brown sugar, and 3 Tbs. water. Blend until smooth. Season with salt and pepper.2. Place 2 tortillas each on 2 baking sheets. Spread bean mixture on tortillas, and bake 5 to 7 minutes, or until edges become golden. 3. Toss slaw in bowl with cilantro and lime juice. Season with salt and pepper. Top each clayuda with slaw, and cut into triangles.
Step by step:
1. Preheat oven to 450°F.
2. Heat oil in saucepan over medium-high heat.
3. Add onion, and cook 5 minutes, or until translucent.
4. Add garlic and cumin, and cook 1 minute more.
5. Place onion mixture in blender with beans, chipotle chile, brown sugar, and 3 Tbs. water. Blend until smooth. Season with salt and pepper.
6. Place 2 tortillas each on 2 baking sheets.
7. Spread bean mixture on tortillas, and bake 5 to 7 minutes, or until edges become golden.
8. Toss slaw in bowl with cilantro and lime juice. Season with salt and pepper. Top each clayuda with slaw, and cut into triangles.
Nutrition Information:
covered percent of daily need
