| 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
A Message from our Provider:
“Have you kept your promise to God?”