| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Sandwiches |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Seeded diced unpeeled tomato |
| 1 |
tb |
Minced fresh cilantro |
| 1 |
tb |
Finely chopped green onions |
| 1/2 |
ts |
Ground cumin |
| 1/8 |
ts |
Garlic powder |
| 1 |
tb |
Fresh lime juice |
| 6 |
|
Flour tortillas, (8-inch) |
| 1 1/2 |
c |
Fat-free refried beans |
| 3/4 |
c |
Shredded reduced fat Monterey Jack cheese, (3 ounces) |
INSTRUCTIONS
Combine first 6 ingredients in a bowl; stir well, and set aside.
Arrange tortillas on baking sheets, and bake at 400 degrees for 2 minutes.
Turn over tortillas, and bake an additional minute.
Spread 1/4 cup beans over each tortilla; top with 1/3 cup tomato mixture
and 2 tablespoons cheese.
Bake at 400 degrees for 6 minutes or until the tortillas are crisp and
cheese melts; cut into wedges. Yield: 6 servings.
Per serving: 179 Calories; 7g Fat (27% calories from fat); 10g Protein; 33g
Carbohydrate; 12mg Cholesterol; 248mg Sodium
Recipe by: Cooking Light, Jul/Aug 1994, page 139
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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