Spicy Pepitas

Store the leftover pepitas in a zip-top plastic bag; sprinkle them over a salad, or enjoy as a snack.

This recipe goes with Pork Tacos with Slaw and Spicy Pepitas

Yield: 1 cup (serving size: 1 tablespoon)

Ingredients

• 1  cup  unsalted pumpkinseed kernels
• 1  tablespoon  canola oil
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  chili powder
• 1/4  teaspoon  salt
• 1/4  teaspoon  garlic powder
• 1/4  teaspoon  ground ancho or chipotle chile pepper
• 1/4  teaspoon  black pepper

Preparation

1. Combine all ingredients in a small bowl. Heat a medium nonstick skillet over medium heat. Add kernels to pan; cook 10 minutes or until browned, stirring frequently. Remove from pan; cool completely.

Nutritional Information

Calories:

47 (69% from fat)

Fat:

3.6g (sat 0.6g,mono 1.3g,poly 1.3g)

Protein:

1.5g

Carbohydrate:

1.8g

Fiber:

0.8g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

41mg

Calcium:

8mg