Black Bean and Salsa Tortillas
Black Beans and Salsa WITH TORTILLAS
Calories 160 (30% from fat)
Fat 5 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Cholesterol 5 mg.
Sodium 596 mg.
Carb. 25 gram
Fiber 12 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 10 gram
Black Beans and Salsa WITHOUT TORTILLAS (So you can add your own.)
Calories 100 (25% from fat)
Fat 3 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 5 mg.
Sodium 476 mg.
Carb. 14 gram
Fiber 4 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 5 gram
Ingredients
1 can (15 oz.) reduced-sodium black beans
1 jar (15.5 oz.) salsa
(We used Tostitos Chunky Habanero Salsa.)
8 tortilla wraps
(We used Tumaros Carb Wise Multi Grain Wraps.)
olive oil spray
1 cup red onion, sliced
8 Tbsp. reduced fat sharp cheddar, shredded
1/2 cup cilantro, chopped
OPTIONAL
Sour Cream
Guacamole
You can raise or lower the heat in this recipe by changing the salsa. Store the extra black beans and salsa mixture in the refrigerator for up to 5 days for a quick meal anytime.
1. Drain and rinse the black beans. Then, put the beans and salsa together in a food processor and mix until combined about 15 - 25 seconds.
2. Take a tortilla wrap and lightly coat one side with olive oil spray.
3. Preheat oven to BROIL.
4. Put the wraps with the oil side DOWN on a baking sheet lined with parchment paper.
5. Put 1/3 cup of bean and salsa mixture on HALF the tortilla.
6. Sprinkle red onions on top of the bean and salsa mixture.
7. Sprinkle 1 tablespoon of shredded cheese on top of the onion.
8. (If you want to add more protein to this, cook it up beforehand and add it at this step.)
9. Fold the tortillas in half and put them in the oven.
10. WATCH THEM VERY CAREFULLY. They will only need to bake for 45 SECONDS to 75 seconds per side. When it turns light brown, immediately flip them over and bake for another 30 -75 seconds.
11. Spread cilantro over the top and serve immediately.
Yield: 8 Servings