Ingredients:
1 tablespoon canola oil
3/4 lb liver, cooked and chopped or cut into strips ( “or” other meat that the humans don’t like, Vegetarian pooches can substitute “meatless” meat, “or”)
1 (8 ounce) jars mild taco sauce ( take a quick taste of the stuff in the fridge- if it sends you running to your water dish, forget it)
2 -4 cloves garlic, minced ( ah, who’s counting, anyway)
3 tablespoons chunky peanut butter
2 cups canned sweet potatoes or 2 cups chopped rutabagas, cooked and mashed
1 cup black beans, rinsed
1 teaspoon chili powder
2 teaspoons cumin
3 -4 bouillon cubes, crushed ( “or” equivalent powdered bouillon)
8 -12 large flour tortillas
6 tablespoons your human’s favourite Mexican blend cheese, shredded
6 tablespoons your favourite vegetables, chopped ( can be raw “or” cooked)
1 cup sour cream
2 tablespoons cilantro, chopped
Directions:
Fetch a large skillet and heat the oil in it over medium heat until hot.
Add garlic; cook and stir 2 to 3 minutes or until tender.
Paw in the peanut butter, sweet potatoes or rutabaga, and beans; mash slightly (you can mash them with the tip of your nose, if it’s flat and clean).
Add cumin, cinnamon and chili powder, beef bouillon; mix well.
Reduce heat to low; add beef and taco sauce, cover and simmer 2 to 3 minutes or until thoroughly heated, stirring occasionally (don’t stir with your paws – they might get burned and you’d have to make an unplanned trip to the vet!) Meanwhile, heat the tortillas according to package directions.
To serve, spoon and spread a pawful of the mixture across centre third of each tortilla with a strip or a few chunks of meat in the center.
Top each with 1 tablespoon sour cream, 1 teaspoon cilantro, and 1 tablespoon cheese (spread to cover mixture) – I spotted a couple of overripe bananas in the humans’ fruit bowl, so I sliced them up and put them on top of the cheese – woof!
Fold sides of each tortilla 1 inch over filling.
Fold bottom 1/3 of tortilla over filling; roll again to enclose filling.
Eat one to ensure that they are fit for canine consumption and place the others individually in small airtight freezer baggies – they freeze very well and will last about 3 months in the freezer – reheat the frozen ones in a 275 F to 300 F oven until they are thawed and gently heated through.
Servings: Serve
Time preparation: 40 min.
Time total: 60 min.