Mexican Carrot Not Dog

1. In medium saucepot, heat carrots and enough water to cover by 2 inches to a boil over high heat; boil carrots 8 minutes or until easily pierced with a fork. Drain and rinse carrots under cold running water until cool; pat dry and place in large zip-top plastic bag.

2. In medium bowl, whisk soy sauce, vinegar, oil, seasoning, liquid smoke and 3/4 cup water; pour over carrots in bag. Seal bag, pressing out excess air; massage carrots in bag to coat. Refrigerate at least 4 or up to 24 hours.

3. Prepare outdoor grill for direct grilling over medium heat. Remove carrots from marinade; reserve 1/4 cup marinade. Spray carrots with cooking spray; place on hot grill rack, cover and cook 10 minutes or until heated through and grill marks appear, brushing with reserved marinade and turning 1/4 turn every 2 1/2 minutes. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted.

4. Serve carrots in buns topped with avocado, pico de gallo and jalapeños.

• 10 g Total Fat
• 2 g Saturated fat
• 0 mg Cholesterol
• 778 mg Sodium
• 35 g Carbohydrates
• 5 g Fiber
• 9 g Sugars
• 3 g Added sugars
• 7 g Protein