| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Mexican, Vegetables, Beans | 6 | servings |
INGREDIENTS
| 1 | cn | (15 Oz.) Black Beans |
| Rinsed & Drained | ||
| 1/2 | ts | Chili Powder |
| 6 | Corn; (6 in.) Tortillas | |
| 1/4 | c | Minced Cilantro |
| 1 | Lime Cut Into 6 Wedges | |
| 1/4 | c | (3 Oz.) Shredded |
| Cheddar | ||
| Fresh Salsa | ||
| 2 | cn | (4 Oz.) Chopped Green |
| Chiles Undrained |
INSTRUCTIONS
Mash Beans; Add Chili Powder Stirring Well. Spread About 3 T. Of Bean Mixture On Each Tortilla. Sprinkle With Fresh Cilantro & Squeeze 1 Lime Wedge Over Each. Top Each Tortilla With 2 T. Green Chiles & 2 T. Cheese. Bake Tortillas At 450 Degres For 3 To 5 Min. OR Until Cheese Melts. Serve With Fresh Salsa. 197 Cal. Per Tortilla & 2 T. Salsa. (Fat 6.2. Chol. 15.) Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie) on Mar 15, 1999
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