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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 (16-ounce) can pinto beans, rinsed and drained |
3 tablespoons fresh lime juice, divided |
1 teaspoon ground cumin |
1 garlic clove, minced |
1 1/2 cups grape or cherry tomatoes, halved |
1/4 cup chopped fresh cilantro |
1 jalapeño pepper, minced |
1 tablespoon cider vinegar |
1/4 teaspoon salt |
4 (8-inch) 98%-fat-free flour tortillas (such as mission) |
cooking spray |
1 green bell pepper, thinly sliced |
1 small onion, chopped |
1/2 cup (2 ounces) shredded monterey jack cheese with jalapeño peppers |
Directions:
1. Preheat oven to 400°.
2. Combine pinto beans, 2 tablespoons lime juice, cumin, and garlic in a blender; process until smooth, scraping sides. Set aside.
3. Combine remaining 1 tablespoon lime juice, tomato, and next 4 ingredients in a small bowl. Toss well, and set aside.
4. Place tortillas on a baking sheet; bake at 400° for 10 minutes or until crisp, turning after 5 minutes.
5. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper and onion. Coat vegetables with cooking spray; cook 6 minutes or until onion is tender. Stir frequently.
6. Spread 1/4 cup bean mixture on each tortilla. Divide tomato mixture evenly over bean mixture. Sprinkle each with 2 tablespoons cheese. Bake an additional 4 minutes or until cheese melts.
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