| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
Appetizers, Mexican, Vegetables |
2 |
Servings |
INGREDIENTS
| 4 |
|
Flour tortillas [9-inch] |
| 2 |
t |
Vegetable oil |
| 1 |
|
Onion, chopped |
| 1/2 |
|
Sweet red or green pepper |
|
|
chopped |
| 1 |
|
Zucchini, chopped |
| 2 |
|
Garlic cloves, slivered |
| 1 1/2 |
t |
Chili powder |
| 1/2 |
t |
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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