Yield: 6 Servings
|2 cups||Seeded diced unpeeled tomato|
|1 tablespoon||Minced fresh cilantro|
|1 tablespoon||Finely chopped green onions|
|½ teaspoon||Ground cumin|
|⅛ teaspoon||Garlic powder|
|1 tablespoon||Fresh lime juice|
|6||Flour tortillas, (8-inch)|
|1½ cup||Fat-free refried beans|
|¾ cup||Shredded reduced fat Monterey Jack cheese, (3 ounces)|
Combine first 6 ingredients in a bowl; stir well, and set aside.
Arrange tortillas on baking sheets, and bake at 400 degrees for 2 minutes.
Turn over tortillas, and bake an additional minute.
Spread ¼ cup beans over each tortilla; top with ⅓ cup tomato mixture and 2 tablespoons cheese.
Bake at 400 degrees for 6 minutes or until the tortillas are crisp and cheese melts; cut into wedges. Yield: 6 servings.
Per serving: 179 Calories; 7g Fat (27% calories from fat); 10g Protein; 33g Carbohydrate; 12mg Cholesterol; 248mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 139 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.