| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sandwiches, 2eat-lf, Beans, *eatwell, Lowfat |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
|
Green bell peppers; cut into 1/2-inch dice; 2-cups |
| 3 |
|
Garlic cloves; minced |
| 2 |
ts |
Dried oregano |
| 2 |
ts |
Ground cumin |
| 20 |
oz |
Chopped tomatoes with green chiles |
| 31 |
oz |
Cooked black beans; rinsed |
| 3 |
tb |
Red wine vinegar |
|
|
Salt and black pepper |
| 12 |
|
Fat-free flour tortillas; 8-inch |
|
|
Diced tomatoes |
|
|
Lowfat sour cream |
|
|
Fresh cilantro |
|
|
Tabasco sauce |
|
|
Slivered red onion |
INSTRUCTIONS
OPTIONAL GARNISH
In a large saucepan, heat oil over medium heat. Add bell peppers, garlic,
oregano and cumin; cook, stirring, until softened, 4 to 5 minutes. Add
tomatoes, beans and vinegar; cook, stirring occasionally until thickened,
about 25 minutes. With the back of a large spoon, coarsely mash some of the
beans. Season with slat and pepper. Heat tortillas, spoon in filling, wrap
and serve.
NOTES: MAKES 4 CUPS, FOR 6 SERVINGS: 400 cals. 18g protein, 3 g fat (0.5
sat fat), 71 g carb, 600mg sodium, 0chol, 7g fiber [7%cff]. SOURCES 1)
"Swift and Simple: Between the Feasts," By MARGE PERRY in Eating Well Mag
(Nov/Dec 98). 2) Mc by Kitpath@earthlink.net 10/98
Recipe by: Eating Well Magazine, Nov/Dec 98*
Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 24, 1998, converted
by MM_Buster v2.0l.
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