| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Veg08 | 6 | servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 2 | tb | Dry sherry |
| 1 | ts | Garlic; minced |
| 1/4 | c | Onion; minced |
| 1/4 | c | Green bell pepper; minced |
| 1 | ts | Ground cumin |
| 2 | c | Black beans; cooked, drained, |
| ; mashed | ||
| 1 | tb | Cilantro; minced |
| 6 | Corn tortillas | |
| 1/2 | c | Mild salsa |
| 1/2 | c | Cheddar cheese; lowfat, grated |
| Tabasco sauce; to taste |
INSTRUCTIONS
Heat olive oil and sherry in skillet over medium-high heat until simmering. Add garlic, onion, bell pepper, and cumin. Cook 5 minutes, stirring frequently. Add beans and cilantro; remove from heat, set aside. Cook each tortilla in large skillet or griddle over medium-high heat until lightly browned. Turn tortilla over and place 1/3 cup bean mixture into center; top with 2 Tbsp each salsa and cheese. Cover skillet or griddle and continue cooking until cheese melts. Season to taste with Tabasco sauce. Per serv: 188 cals, 4 g fat, 367 mg sod Recipe by: St. Joseph Healthcare/New Mexico Heart Institute Converted by MM_Buster v2.0l.
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