| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Ethnic, Low fat | 2 | Servings | |
INGREDIENTS
| 2 | ts | Chopped parsley |
| 2 | ts | Chopped onions |
| 4 | ts | Chopped cucumbers (peeled if waxed) |
| 4 | ts | Chopped tomatoes |
| 2 | Non-fat corn tortillas or non-fat flour tortillas | |
| 4 | tb | Non-fat refried beans |
| 2 | tb | Mild or spicy prepared salsa |
| 1 | oz | Non-fat cheddar cheese, grated |
| 1 | tb | Non-fat sour cream |
INSTRUCTIONS
Combine the parsley, onions, cucumbers and tomatoes. Lay tortillas flat on work surface. Place half the beans in the center of each tortilla. Top each with half the vegetable mixture. Then, working with one tortilla at a time, fold in 2 sides over filling and roll from bottom to the top. Place, seam-side down, in a baking dish and top with salsa and cheese. Heat for 15 minutes in a 350 degree oven. Serve topped with sour cream. Makes 2 servings. Serve this as a dip with no-fat chips. Can also be used to top a baked potato. Source: SourceLine: Sun-Sentinel Recipes by Fax Posted on Delphi CF 229 by SUGARMOUSE on July 15, 1995. Formatted to MM by Trish McKenna 8/8/95 Posted to MM-Recipes Digest V3 #215 Date: Thu, 8 Aug 1996 19:20:46 PST From: jlewis1@juno.com (julie l lewis)
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