Live-well: bean fajitas
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Flour tortillas [9-inch] |
| 2 | teaspoons | Vegetable oil |
| 1 | Onion, chopped | |
| ½ | Sweet red or green pepper, chopped | |
| 1 | small | Zucchini, chopped |
| 2 | 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 |
Directions
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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