1 cup rinsed, drained canned black beans, mashed
2 tsp chili powder
nonstick cooking spray
4 (8-inch) flour or corn tortillas
1 cup washed, torn romaine (or other type) lettuce leaves
1 cup chopped tomato
1/2 cup chopped onion
1/2 cup plain nonfat yogurt
2 jalapeno peppers, seeded, finely chopped, optional
Combine the beans and chili powder in a small saucepan; cook 5 minutes over medium heat, stirring often.
Spray a large nonstick skillet with nonstick cooking oil spray. Heat skillet over medium heat until hot. Sprinkle tortillas with water; place in skillet, one at a time. Cook 20 to 30 seconds or until hot and pliable, turning once during cooking. Spread the bean mixture evenly over the four tortillas. Layer with lettuce, tomato, onion, yogurt and peppers. Serve immediately.
Note: When handling raw jalapeno peppers, wear gloves and do not rub face or eyes!
nonstick cooking spray
4 (8-inch) flour or corn tortillas
1 cup washed, torn romaine (or other type) lettuce leaves
1 cup chopped tomato
1/2 cup chopped onion
1/2 cup plain nonfat yogurt
2 jalapeno peppers, seeded, finely chopped, optional
Combine the beans and chili powder in a small saucepan; cook 5 minutes over medium heat, stirring often.
Spray a large nonstick skillet with nonstick cooking oil spray. Heat skillet over medium heat until hot. Sprinkle tortillas with water; place in skillet, one at a time. Cook 20 to 30 seconds or until hot and pliable, turning once during cooking. Spread the bean mixture evenly over the four tortillas. Layer with lettuce, tomato, onion, yogurt and peppers. Serve immediately.
Note: When handling raw jalapeno peppers, wear gloves and do not rub face or eyes!
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