Directions:
- Drain the pinto beans, reserving 2 tablespoons of the liquid.
- Rinse the beans and puree with the reserved liquid in a blender or food processor.
- Spray a 7 inch nonstick skillet with nonstick spray and set over medium high heat.
- Add 1 tortilla and cook until golden, 1-2 minutes on each side.
- Repeat with remaining 3 tortillas.
- Place a tortilla on each of 4 plates. Spread the bean puree evenly on each tortilla.
- Then top each evenly with the salsa, lettuce, cheese and tomato.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.87 Kcal (410 kJ) | ||
| Calories from fat | 14.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 3% | |
|---|---|---|---|
| Cholesterol | 4.63mg | 2% | |
| Sodium | 782.52mg | 33% | |
| Potassium | 558.51mg | 12% | |
| Total Carbs | 13.27g | 4% | |
| Sugars | 5.89g | 24% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 9.01g | 18% | |
| Vitamin C | 13.2mg | 22% | |
| Iron | 0.8mg | 4% | |
| Calcium | 158.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 43.16 Kcal (181 kJ) | ||
| Calories from fat | 6.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 3% | |
|---|---|---|---|
| Cholesterol | 2.04mg | 2% | |
| Sodium | 345.05mg | 33% | |
| Potassium | 246.28mg | 12% | |
| Total Carbs | 5.85g | 4% | |
| Sugars | 2.6g | 24% | |
| Dietary Fiber | 1.89g | 17% | |
| Protein | 3.97g | 18% | |
| Vitamin C | 5.8mg | 22% | |
| Iron | 0.3mg | 4% | |
| Calcium | 69.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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