A whiff of robust smoke flavor gives this vegetarian dish a meaty feel. We love drizzling on a little of the Salsa Tatemada for a nice juicy kick.

Paola Briseño González
Recipe by Cooking Light July 2016

Gallery

Dylan and Jeni; Styling: Scott Horne

Recipe Summary

active:
45 mins
total:
1 hr 10 mins
Yield:
Serves 6 (serving size: 1 tlayuda)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to low.

    Advertisement
  • 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.

Nutrition Facts

390 calories; fat 24.6g; saturated fat 5.3g; mono fat 11g; poly fat 6.2g; protein 18g; carbohydrates 26g; fiber 9g; cholesterol 10mg; iron 6mg; sodium 299mg; calcium 226mg; sugars 2g; added sugar 0g.
Advertisement
Advertisement