This festive taco recipe is packed with protein from the Greek yogurt, pumpkin seeds, and cannellini beans. Not only is it nutritious, it’s also full of flavor! This recipe comes to us from Nancy Granada of the blog Kindred Kitchen.
Cooking Tip of the Week: You can buy toasted pumpkin seeds at the grocery store or make your own at home. Simply scoop them out of a pumpkin, spread them on a baking sheet, drizzle them with 1 tsp. of olive oil, and bake at 375°F for 7 minutes.
Food for Thought: Pumpkin seeds are called “pepitas” (puh-pee-tuhs) in many Spanish-speaking cultures, and they are a popular snack and cooking ingredient. They’re a great sources of protein, iron, zinc and many other important nutrients. Although pumpkin seeds are most common in the fall, they are available year round and a great addition to summer salads and homemade sauces like this one!
Family Dinner Conversation Starter: Name a time when you acted as a leader.
Together: Prep ingredients.
For the Spicy Yogurt Sauce:
Kid: Add all of the ingredients in a bowl and stir to combine. Set aside while you make the pesto and beans
For the Cilantro Pesto:
Together: Place the cilantro, garlic, pumpkin seeds, salt and lime juice in a food processor. Pulse a few times on high until well combined.
Together: Turn the food processor on low and slowly drizzle the olive oil in until the mixture resembles a traditional pesto. Set aside while you make the beans.
For the Filling and Taco Assembly:
Adult: Heat the olive oil in a cast iron skillet or nonstick pan
Together: Add the beans and sauté for 5 minutes (add a pinch of salt if you’re using unsalted beans.)
Together: Add the chopped tomatoes and sauté for 3-4 minutes
Together: Add the cilantro pesto and sauté for 1 minute. Remove from heat
Together: Warm the tortillas in the microwave for a few seconds (or wrapped in foil in a 350°F oven for 7 or 8 minutes).
Kid: Assemble the taco by sprinkling some cheese on each tortilla. Top with shredded lettuce, bean filling, and spicy yogurt sauce.
Kid: Sprinkle with some fresh cilantro and serve with a wedge of lime