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4 lg Flour tortillas [9-inch]
2 ts Vegetable oil
1 Onion, chopped
1/2 Sweet red or green pepper, chopped
1 sm Zucchini, chopped
2 Garlic cloves, slivered
1 1/2 ts Chili powder
1/2 ts Ground cumin
19 oz Canned black beans, drained and rinsed
1/4 c Chunky salsa
1/4 c Fresh coriander, chopped
1/3 c Lettuce, shredded
1/3 c Tomato, chopped
1/3 c Low-fat plain yogurt
1/3 c 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.
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