Live-well: bean fajitas

Yield: 2 Servings

Measure Ingredient
4 larges Flour tortillas [9-inch]
2 teaspoons Vegetable oil
1 \N Onion, chopped
½ \N Sweet red or green pepper, chopped
1 small Zucchini, chopped
2 \N Garlic cloves, slivered
1½ teaspoon Chili powder
½ teaspoon Ground cumin
19 ounces Canned black beans, drained and rinsed
¼ cup Chunky salsa
¼ cup Fresh coriander, chopped
⅓ cup Lettuce, shredded
⅓ cup Tomato, chopped
⅓ cup Low-fat plain yogurt\\
⅓ cup Monterey Jack cheese

Wrap tortillas in foil; heat in 300F 150C oven for about 10 minutes or just until warm.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook onion, sweet pepper, zucchini, garlic, chili powder and cumin, stirring occasionally, for about 7 minutes or until softened. Add black beans and salsa; cook for about 5 minutes or just until moisture is evaporated. Stir in coriander.

Divide bean mixture among tortillas; sprinkle with lettuce and tomato.

Dollop each with yogurt and sprinkle with cheese. Roll up.

Per Serving: about 805 calories, 35 g protein, 19 g fat, 127 g carbohydrate very high source fibre, excellent source calcium and iron Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen.

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