| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Vegetarian |
2send, Beans and l, Sandwiches, Lowfat |
12 |
servings |
INGREDIENTS
| 12 |
|
Taco shells; white or yellow corn OR eight-inch flour tortillas |
| 30 |
oz |
Cooked black beans; rinsed and drained |
| 2 |
md |
Clove garlic; crushed |
| 1 |
md |
Onion; finely chopped |
| 4 |
oz |
Canned chopped mild green chilies |
| 1 |
tb |
Tomato paste |
| 1/2 |
ts |
Red pepper flakes; may be doubled |
| 1 |
c |
Shredded cheddar cheese |
| 3 |
c |
Shredded lettuce |
| 4 |
|
Ripe plum tomatoes; diced |
INSTRUCTIONS
1) Preheat oven to 250 degrees. If using taco shells, separate and
place on baking sheet. If using tortillas, wrap in foil. Bake taco
shells or tortillas until heated through, about 10 minutes. Or, wrap
tortillas in damp paper towels and heat in a microwave oven on high
(100 percent power) for 30 to 60 seconds.
2) Meanwhile, in large nonstick skillet, combine beans, garlic, onion,
chilies, tomato paste and red pepper flakes. Bring to a simmer,
stirring constantly. Cover and cook over low heat 10 minutes, adding
small amounts of water if necessary to prevent sticking. Uncover and,
if any juices are left, increase heat and cook until most of the
liquid evaporates. Mash beans down to a chunky texture with a fork.
3) To assemble, in each taco shell or tortilla spoon 2 heaping
tablespoons filling. Top with cheese, lettuce and tomato. Roll
tortilla around filling ingredients.
Recipe featured in "That's a wrap: Versatile sandwiches are ready to
go," wire service 09/03/97. Ann Burger is the food editor for The
Post and Courier, Charleston.
By Pat Hanneman <kitpath@earthlink.net> on Apr 21, 1999 EACH 200
cals, 6g fat (27% cff)
Recipe by: Vegetarian Times magazine
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr
21, 1999, converted by MM_Buster v2.0l.
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