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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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For lunch one day, I dreamed up these fajitas using leftover black beans I had in the refrigerator and a tomato and peppers from my visit to the local farmers market, relates Linda Rock of Stratford, Wisconsin. It made a fast and satisfying light meal. Ingredients:
1/2 cup each julienned sweet yellow pepper and red pepper |
1 can (15 ounces) black beans, rinsed and drained |
4 flour tortillas (6 inches), warmed |
1 medium tomato, seeded and chopped |
1/2 cup salsa |
1/2 cup shredded reduced-fat cheddar cheese |
1/4 cup fat-free sour cream |
Directions:
1. Place yellow and red pepper in a microwave-safe bowl. Cover and microwave on high for 2 minutes or until crisp-tender. Add beans; cover and cook 1 minute longer or until heated through.
2. Spoon 1/2 cupful down the center of each tortilla; top with tomato, salsa, cheese and sour cream. Fold in half. Yield: 4 servings.
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