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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This recipe is from Light and Tasty magazine. It makes a wonderful low fat appetizer and you can add Chicken, beef, etc and change out veggies as you like. Enjoy! Ingredients:
1 yellow sweet pepper, chopped |
1 cup onion, finely chopped |
2 garlic cloves, minced |
1 teaspoon canola oil |
2 medium tomatoes, chopped |
1 cup frozen corn, thawed |
1 (15 ounce) can black beans, rinsed and drained |
1/4 teaspoon pepper |
1/8 teaspoon salt |
10 (6 inch) flour tortillas |
1 cup cheddar cheese, shredded |
Directions:
1. In a large nonstick skillet coated with nonstick cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes.
2. Stir in tomatoes and corn; cook 2 minutes longer.
3. Add the black beans, pepper, and salt.
4. Cook until vegetables are tender; drain.
5. Spritz 1 side of each tortilla with nonstick cooking spray; place plain side up on baking sheets coated with nonstick cooking spray.
6. Spoon mixture onto half of each tortilla.
7. Sprinkle with cheese.
8. Fold tortilla over filling.
9. Bake at 400 degrees for 6 minutes.
10. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.
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