| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Mexican, Beans |
4 |
Servings |
INGREDIENTS
| 15 |
oz |
Can black beans, drained |
| 1/4 |
c |
Chopped tomato |
| 3 |
tb |
Chopped cilantro |
| 12 |
|
Black olives, pitted, sliced |
| 8 |
|
6" wholewheat tortillas |
| 4 |
oz |
Soy cheese/jalapeno jack, shredded |
| 32 |
|
Spinach leaves, shredded |
| 4 |
tb |
Hot salsa |
INSTRUCTIONS
Mash beans. Stir in tomato, cilantro & olives. Spread evenly onto 4
tortillas. Sprinkle with cheese, spinach & salsa. Top with remaining
tortillas.
Preheat oven to 350F. Bake tortillas on ungreased cookie sheet for 12
minutes. Cut into wedges & serve.
"Vegetarian Times" July, 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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