Serve with some fresh homemade guacamole and tortilla chips for a delicious and filling mexican style meal.
Going meatless once a week may reduce your risk of preventable chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer due to reducing your intake of total fat and increasing intake of healthy alternatives. Just going meatless is not enough to reduce your risk, but it is a great step in the right direction. Preventing chronic diseases is nutrition as well as lifestyle related. (www.meatlessmonday.com)
1 Tbsp oil
1 garlic clove, minced
1/2 tsp chipotle chile powder
1/4 tsp salt
1/3 cup water
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can kidney beans, rinsed and drained
3 Tbsp salsa
6 (10-inch) reduced-fat flour tortillas
1 cup shredded mexican-blend cheese
1 1/2 cups chopped plum tomato
1 1/2 cups shredded romaine lettuce
6 Tbsp thinly sliced green onion
6 Tbsp light sour cream
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.
2. Stir in 1/3 cup water and beans and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, stir in salsa. Partially mash bean mixture with a fork.
3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top with remaining cheese, tomato, lettuce, onions, and sour cream. Roll up and serve.
Yield: 6 servings
Nutrition Information per Serving: 361 calories, 10.3 g fat, 3.8 g saturated fat, 16.8 g protein, 52.2 g carbohydrate, 11.4 g fiber, 19 mg cholesterol
Cooking Light, January 2010