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Ingredients:
1 tbsp vegetable oil
1 onion, chopped
1 sweet green pepper, chopped
3 garlic cloves, minced
1 tbsp ground cumin
1 tbsp chili powder
2 tsp dried oregano
1 pinch hot pepper flakes
19 oz canned kidney beans, drained and ri, nsed
1 cup salsa
4 10-inch flour tortillas
1/2 cup cheddar cheese, shredded
Instructions:
In nonstick skillet, heat oil over medium-high heat; cook onion and
green pepper, stirring often, for 8 minutes or until softened. Stir
in garlic, cumin, chili powder, oregano and hot pepper flakes; cook,
stirring, for 2 minutes. Add beans and mash coarsely.
[Recipe can be prepared to this point, covered and refrigerated for
up to 1 day.]
Stir in half of the salsa; cook, stirring often, for 8 minutes. Divide
mixture among tortillas and roll up. Place tortillas, seam side down,
in lightly greased 11x7-inch baking dish. spoon remaining salsa over
top; sprinkle with cheese.
Cover with foil; bake in 450F 230C oven for 10 minutes. Alternately,
cover with waxed paper and microwave at High for 5 minutes.
Per Serving: about 430 calories, 18 g protein, 13 g fat, 64 g
carbohydrate very high source fibre, good source calcium, excellent
source iron.
Source: Canadian Living magazine Oct 94 Presented in article by Rose
Murray: "Health & Well-Fare: Cooking On Your Own"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4
How can you govern a country which has 246 varieties of cheese? Charles De Gaulle
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