Black bean tortilla melts PDF Print E-mail

Black Bean Tortilla Melts

1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon chili powder
6 (6-inch) corn tortillas
1/4 cup minced cilantro
1 lime, cut into 6 wedges
1/4 cup (3 ounce) shredded Cheddar cheese
Fresh salsa
2 (4 ounce) cans chopped green chiles, undrained

Mash beans. Add chili powder, stirring well. Spread about 3 tablespoons of bean mixture on each tortilla. Sprinkle with fresh cilantro and squeeze one lime wedge over each. Top each tortilla with 2 tablespoons green chiles and 2 tablespoons cheese. Bake tortillas at 450 degrees F for 3 to 5 minutes or until cheese melts.

Serve with fresh salsa.

197 cal. per tortilla and 2 tablespoons salsa (fat 6.2, chol. 15)

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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