| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Mexican | Appetizers, Vegetables, Mexican | 2 | Servings |
INGREDIENTS
| 4 | lg | Flour tortillas [9-inch] |
| 2 | ts | Vegetable oil |
| 1 | Onion, chopped | |
| 1/2 | Sweet red or green pepper, chopped | |
| 1 | sm | Zucchini, chopped |
| 2 | Garlic cloves, slivered | |
| 1 1/2 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
| 19 | oz | Canned black beans, drained and rinsed |
| 1/4 | c | Chunky salsa |
| 1/4 | c | Fresh coriander, chopped |
| 1/3 | c | Lettuce, shredded |
| 1/3 | c | Tomato, chopped |
| 1/3 | c | Low-fat plain yogurt\ |
| 1/3 | c | Monterey Jack cheese |
INSTRUCTIONS
Wrap tortillas in foil; heat in 300F 150C oven for about 10 minutes or just until warm. Meanwhile, in large nonstick skillet, heat oil over medium heat; cook onion, sweet pepper, zucchini, garlic, chili powder and cumin, stirring occasionally, for about 7 minutes or until softened. Add black beans and salsa; cook for about 5 minutes or just until moisture is evaporated. Stir in coriander. Divide bean mixture among tortillas; sprinkle with lettuce and tomato. Dollop each with yogurt and sprinkle with cheese. Roll up. Per Serving: about 805 calories, 35 g protein, 19 g fat, 127 g carbohydrate very high source fibre, excellent source calcium and iron Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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