 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
Here it is only January and I'm thinking of summer. This is a recipe that I think would be enjoyed by the vegetarian and non veg. Source: Canadian Living's Best Barbecue Ingredients:
40 inches flour tortillas |
1 (19 ounce) can kidney beans, rinsed and drained |
1 cup salsa |
4 green onions, chopped |
1/4 cup green olives, chopped |
2 tablespoons fresh coriander or 2 tablespoons parsley, chopped |
1 1/3 cups reduced-fat extra sharp cheddar cheese or 1 1/3 cups extra-sharp cheddar cheese, shredded |
Directions:
1. In a bowl, mash beans along with 1/2 cup of the salsa with a potato masher.
2. Spread mixture evenly over the 4 tortillas leaving a 1/2 inch border.
3. In this order sprinkle mixture with onions, olives, coriander and, finally, cheese.
4. Fold tortillas over and press to seal.
5. Place on greased grill over medium-high heat and cook, turning halfway through, for 8 tp 10 minutes or until browned and crisped.
6. Garnish with rest of salsa.
|
|