| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Sandwiches | 6 | Servings |
INGREDIENTS
| 2 | c | Seeded diced unpeeled tomato |
| 1 | T | Minced fresh cilantro |
| 1 | T | Finely chopped green onions |
| 1/2 | t | Ground cumin |
| 1/8 | t | Garlic powder |
| 1 | T | Fresh lime juice |
| 6 | Flour tortillas, 8-inch | |
| 1 1/2 | c | Fat-free refried beans |
| 3/4 | c | Shredded reduced fat |
| Monterey Jack cheese 3 | ||
| ounces |
INSTRUCTIONS
Combine first 6 ingredients in a bowl; stir well, and set aside. Arrange tortillas on baking sheets, and bake at 400 degrees for 2 minutes. Turn over tortillas, and bake an additional minute. Spread 1/4 cup beans over each tortilla; top with 1/3 cup tomato mixture and 2 tablespoons cheese. Bake at 400 degrees for 6 minutes or until the tortillas are crisp and cheese melts; cut into wedges. Yield: 6 servings. Per serving: 179 Calories; 7g Fat (27% calories from fat); 10g Protein; 33g Carbohydrate; 12mg Cholesterol; 248mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 139 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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