| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
English |
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Canned black beans; rinsed, drained |
| 1 |
md |
Tomato; chopped (about 1 cup) |
| 1/4 |
c |
Green pepper; chopped |
| 2 |
tb |
Onion; finely chopped |
| 1 |
tb |
Fresh cilantro; chopped |
| 1/4 |
c |
Olive oil; divided |
| 1 |
tb |
Lime juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Dried oregano |
| 1 |
ts |
Garlic; crushed |
| 4 |
|
Bays english muffins; lightly toasted |
| 1 |
c |
Shredded monterey jack cheese |
INSTRUCTIONS
In a medium bowl, combine first five ingredients. In small bowl, whisk
together 2 tablespoon olive oil with lime juice, salt, cumin and oregano.
Toss with black bean mixture. Set aside. In small saucepan, over medium
heat, heat remaining olive oil. Saute garlic until golden, about 2 minutes.
Brush muffin halves evenly with garlic/oil mixture. Divide bean/tomato
mixture evenly over 8 muffin halves. Sprinkle evenly with cheese. Broil 6
inches from heat until cheese melts, about 3 minutes. Serve immediately.
Serves 4
Notes: A cilantro-tinged mixture of black beans and fresh tomatoes on
garlic- rubbed English muffins lends a Southwestern twist to an Italian
appetizer. S: 4
Bays English Muffins www.bays.com
Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998
A Message from our Provider:
“When I grow up, I want to be like Jesus.”