| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Appetizers |
24 |
Servings |
INGREDIENTS
| 4 |
|
Pita breads |
| 1 |
cn |
Black beans (15 oz) drained |
|
|
Pico de Gallo (11.5 oz) drained |
| 1 |
c |
Cheese, Cheddar shredded |
| 1 |
c |
Cheese, Monterey Jack shredded |
| 2 |
c |
Lettuce shredded |
|
|
Salsa |
|
|
Guacamole |
|
|
Scallions sliced |
|
|
Olives, ripe |
|
|
Sliced |
INSTRUCTIONS
Heat oven to 375F. Place pita breads on large baking sheet. In medium
bowl, combine beans and Pico de Gallo. Spoon over pita breads. Sprinkle
each with cheeses. Bake 14 to 18 minutes or until heated through and cheese
is melted. Top with shredded lettuce. Cut each into 6 wedges. Serve with
salsa, sour cream, guacamole, scallions and/or olives.
Nutritional Analysis per serving: 90 calories, 5 g.
protein, 11 g. carbohydrates, 3 g. fat, 10 mg.
cholesterol, 180 mg. sodium, 95 mg. potassium.
Calories from fat: 29%
Original recipe from Chi-Chi's Mexican at Home.
Conversion and additional nutritional analysis by Rick Weissgerber [GEnie
D.WEISSGERBE]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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