On weekends, it’s fun to lay out
high-fiber, heart-healthy taco
bar fixins and let everyone graze
through a leisurely morning. On
school/work days, rolled-ahead
burritos get wrapped in foil, kept
warm in the oven and handed off
as the kids run out the door.
PREP TIME 10 min
COOK TIME 3 min
4 corn tortillas
1 ripe avocado, peeled and pitted
1 clove garlic — smashed,
½ teaspoon chili powder
1 tablespoon fresh-squeezed
lemon or lime juice
3 tablespoons milk
or dairy substitute
1 teaspoon butter
or buttery sticks
One 15-ounce can aduki beans,
drained and warmed
Wrap the corn tortillas in
aluminum foil and keep warm
in a 300º oven.
These nutty, sweet beans are the
legume with the lowest amount of
fat and highest amount of protein.
They’re also a great source of
fiber, potassium, niacin, thiamine,
riboflavin and B vitamins.
Rich in a compound called beta-sitosterol, which has been shown
to be effective in lowering blood
cholesterol levels, avocados are also
a great source of potassium, which
helps control blood pressure levels.
Eating garlic has long been
considered helpful in managing blood
pressure and cholesterol levels.