| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Mexican | Vegetables, Mexican | 4 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | Onion, chopped | |
| 1 | Sweet green pepper, chopped | |
| 3 | Garlic cloves, minced | |
| 1 | tb | Ground cumin |
| 1 | tb | Chili powder |
| 2 | ts | Dried oregano |
| pn | Hot pepper flakes | |
| 19 | oz | Canned kidney beans, drained and rinsed |
| 1 | c | Salsa |
| 4 | 10-inch flour tortillas | |
| 1/2 | c | Cheddar cheese, shredded |
INSTRUCTIONS
In nonstick skillet, heat oil over medium-high heat; cook onion and green pepper, stirring often, for 8 minutes or until softened. Stir in garlic, cumin, chili powder, oregano and hot pepper flakes; cook, stirring, for 2 minutes. Add beans and mash coarsely. [Recipe can be prepared to this point, covered and refrigerated for up to 1 day.] Stir in half of the salsa; cook, stirring often, for 8 minutes. Divide mixture among tortillas and roll up. Place tortillas, seam side down, in lightly greased 11x7-inch baking dish. spoon remaining salsa over top; sprinkle with cheese. Cover with foil; bake in 450F 230C oven for 10 minutes. Alternately, cover with waxed paper and microwave at High for 5 minutes. Per Serving: about 430 calories, 18 g protein, 13 g fat, 64 g carbohydrate very high source fibre, good source calcium, excellent source iron. Source: Canadian Living magazine Oct 94 Presented in article by Rose Murray: "Health & Well-Fare: Cooking On Your Own" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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