- 1 cup hulled pumpkin seeds (pepitas)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup thinly sliced cabbage
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 6 (6-in.) corn tortillas
- 1 1/2 cups refried black beans (such as Amy's Vegetarian)
- 4 ounces Oaxaca cheese or part-skim mozzarella cheese, shredded (about 1 cup)
- Cooking spray
- 1 cup sliced tomatoes
- 1 large avocado, thinly sliced
- calories 390
- fat 24.6 g
- satfat 5.3 g
- monofat 11 g
- polyfat 6.2 g
- protein 18 g
- carbohydrate 26 g
- fiber 9 g
- cholesterol 10 mg
- iron 6 mg
- sodium 299 mg
- calcium 226 mg
- sugars 2 g
- Est. Added Sugars 0 g
How to Make It
Preheat grill to low.
Heat a small skillet over low heat. Add seeds to pan; toast seeds 3 minutes or until lightly brown, stirring frequently. Place in a mini food processor or spice grinder; process until a coarse paste forms.
Heat a medium skillet over medium-high heat. Add oil; swirl to coat. Add ground pumpkin seeds, cumin, and garlic; cook 3 minutes or until fragrant. Stir in salt and pepper.
Combine cabbage, cilantro, and juice in a medium bowl; toss well.
Arrange tortillas in a single layer on a foil-lined baking sheet. Place pan on grill; grill until tortillas start to crisp, about 3 minutes.
Divide pumpkin seed paste evenly among tortillas, spreading to an even layer. Spoon about 1/4 cup refried beans over each tortilla. Top each tortilla with about 2 1/2 tablespoons cheese. Place tortillas on grill rack coated with cooking spray; grill 5 minutes or until cheese melts and edges of tortillas become crisp and browned.
Top with slaw, tomato, and avocado slices.