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Toney Uptown Tacos
Contibuted by the Walnut Marketing Board

A complete meal in a tortilla. You can make soft tacos by wrapping the filling in warm flour tortillas, or crisp ones, by tucking the filling mixture into store-bought taco shells.

1 can (15 oz.) reduced sodium black beans.
12-14 (about 3/4 lbs) medium to large California fresh asparagus
2 tbsp diced red bell pepper
nonstick cooking spray
1-1 1/2 tbsp. chili powder OR 1 envelope (1 oz.) taco seasoning mix
1/2 cup water
1/2 cup chopped California walnuts
salt, if desired
8 large flour tortillas, warmed, OR 8 crisp taco shells
1 cup (4 oz.) grated reduced fat cheddar cheese
tomato salsa
shredded iceberg lettuce

Drain the beans, rinse them then drain again. Cut the asparagus into 1 inch pieces; you should have 2-2 1/2 cups. Set aside.

Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the asparagus and pepper. Cook for 4-5 minutes, stirring and tossing frequently. Stir in the chili powder or taco seasoning, water and beans. Cover the pan and cook 2 minutes. Add the walnuts and stir for about 1 minute. Season the mixture with salt to taste, if desired. Divide the filling among the warm tortillas or the crisp taco shells, using about 1/3 cup in each taco. Top the filling with 2 tablespoons grated cheese. If using warm tortillas, fold them to enclose the filling. Pass salsa and shredded lettuce at the table, to add to the tacos if desired.


Per serving: 507 calories, 25g protein, 20mg cholesterol, 74g carbohydrate, 1086mg sodium, 16g fiber, 4g saturated fat, 16g total fat, calories from protein 19%, from carbohydrate 58%, from fat 28%.