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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal. Ingredients:
1 tablespoon canola oil |
1 garlic clove, minced |
1/2 teaspoon chipotle chile powder |
1/4 teaspoon salt |
1/3 cup water |
1 (15-ounce) can organic black beans, drained |
1 (15-ounce) can organic kidney beans, drained |
3 tablespoons refrigerated fresh salsa |
6 (10-inch) reduced-fat flour tortillas (such as mission) |
1 cup (4 ounces) preshredded reduced-fat 4-cheese mexican blend cheese |
1 1/2 cups chopped plum tomato (about 3) |
1 1/2 cups shredded romaine lettuce |
6 tablespoons thinly sliced green onions |
6 tablespoons light sour cream |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
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