| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Main dish, Vegetarian |
6 |
Servings |
INGREDIENTS
| 6 |
|
Flour (6-inch) tortillas |
| 1/3 |
c |
1% low-fat cottage cheese |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Lemon juice |
| 1 |
cn |
(15-ounce) chickpeas (garbanzo beans), drained |
|
|
Vegetable cooking spray |
| 1/4 |
c |
Minced onion |
| 1 |
|
Garlic clove, minced |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
tb |
Sesame seeds, toasted |
| 2 |
c |
Thinly sliced cucumber |
| 3 |
c |
Shredded fresh spinach |
| 3 |
c |
Chopped tomato |
| 6 |
tb |
Low-fat sour cream |
| 1 |
tb |
Finely chopped green onions |
INSTRUCTIONS
Directions: Arrange tortillas in a single layer on a baking sheet. Bake at
350 degrees for 6 minutes on each side until crisp. Let cool on a
wire rack.
Place cottage cheese and next 3 ingredients in a blender or food processor;
process until smooth. Spoon mixture into a bowl; set aside.
Coat a small nonstick skillet with cooking spray; place over medium-high
heat until hot. Add onion and garlic; saute 2 minutes or until tender. Add
the onion mixture, parsley, and sesame seeds to bean mixture; stir well.
Spread about 1/4 cup bean mixture evenly over each tortilla; top with 1/3
cup cucumber, 1/2 cup spinach, 1/2 cup tomato, 1 tablespoon sour cream, and
1/2 teaspoon green onions.
Nutritional Info: CALORIES 250 (24% from fat); PROTEIN 11.2g; FAT 6.7g (sat
1.9g, mono 2.1g, poly 2g); CARB 38.5g; FIBER 5.4g; CHOL 6mg; IRON 4mg;
SODIUM 427mg; CALC 132mg
Posted to MM-Recipes Digest V3 #2.TXT
Posted to MM-Recipes Digest V4 #012
From: Julie Bertholf <jewel1@ix.netcom.com>
Date: Fri, 10 Jan 1997 20:15:36 -0800
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”