Chicarron de Avena

Dinner
recipe

Chicarron de avena

Chicarron de Avena

Try extra-virgin olive oil as a healthy and delicious swap for butter when making this vegetarian dish.


Ingredients: 

1 cup rolled old-fashioned oats
1 tablespoon vegetable oil (or olive oil)
4 ripe tomatoes or 1 can of diced tomatoes (14.5 oz.) without salt added
1 carrot, chopped
½ onion, chopped
1 garlic, chopped
cumin, to taste
salt and pepper, to taste
cilantro, to taste

Directions: 

  1.  Put the oil, onions and garlic in a medium skillet, season with salt, and cook over medium to medium-low heat for 4 minutes.
  2.  Add the carrots, stirring every few minutes until tender – about 5 minutes.
  3.  Increase the heat to medium-high and add the oats.
  4.  Using a blender, mix the tomatoes and a small piece of onion until smooth.
  5.  Add the sauce into the skillet.
  6.  Add salt and cumin and cook for another 10 minutes.
  7.  You can spoon chicharron onto tortillas and put chopped cilantro on top.

Servings: 

4

Prep and cook time: 

Prep time: 6 min. Cook time: 20 min.

Nutritional Information: 

Amount per serving: 211 calories; Carbohydrate: 32g; Fat: 6g; Protein: 8g; Dietary fiber: 6g

Recipe credit: 

Contributed by San Antonio Food Bank