| 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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