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NUTTY SOFT TACOS




Source of Recipe


Mary McDougall


List of Ingredients




Filling:
3/4 cup roasted unsalted peanuts
1/2 cup raw sunflower seeds
1/2 cup roasted sunflower seeds
1/2 cup sesame seeds
1 teaspoon cumin seeds
1/2 to 1 cup water
1 6 ounce can tomato paste
soft corn tortillas

Toppings:
chopped green onions
chopped tomatoes
shredded lettuce
alfalfa sprouts
salsa

Recipe



Place the peanuts and raw sunflower seeds in a saucepan with water to cover.
Cover and cook for 15 minutes. Drain off remaining water and reserve.
Place the cooked peanuts and sunflower seeds in a food processor. Add the
roasted sunflower seeds, the sesame seeds, the cumin seeds and about ½ cup
of the reserved cooking water. (Add more water if necessary to reach ½
cup.) Process until blended. Add the tomato paste and process until well
blended. Add more water, a small amount at a time, until mixture is a
spreadable consistency. Serve warm or cold. Place a line of the filling
down the center of the tortilla, layer on the toppings and salsa of your
choice, roll up and eat.

Hints: Store unused nuts and seeds in the freezer so they don't spoil.