Flour tortillas stuffed with a smoky chipotle chili-bean mixture, mozzarella and other tasty fillers will satisfy your lunch or dinner need to munch.
Ingredients
1 large onion, chopped (1 cup)
6 cloves garlic, finely chopped
1 can Progresso® black beans, drained, rinsed and mashed (15 ounces)
1 teaspoon finely chopped chipotle chilies in adobo sauce, drained
4 fat-free flour tortillas (6 to 8 inches in diameter)
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
1 large tomato, chopped (1 cup)
Directions
1. Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.
2. Place one-fourth of the bean mixture on middle of each tortilla. Top with cheese and tomato.
3. Fold one finish of tortilla up about 1 inch over filling; fold right and left sides over folded finish, overlapping. Fold remaining finish down. Place seam side down on serving platter or plate.
1 large onion, chopped (1 cup)
6 cloves garlic, finely chopped
1 can Progresso® black beans, drained, rinsed and mashed (15 ounces)
1 teaspoon finely chopped chipotle chilies in adobo sauce, drained
4 fat-free flour tortillas (6 to 8 inches in diameter)
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
1 large tomato, chopped (1 cup)
Directions
1. Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.
2. Place one-fourth of the bean mixture on middle of each tortilla. Top with cheese and tomato.
3. Fold one finish of tortilla up about 1 inch over filling; fold right and left sides over folded finish, overlapping. Fold remaining finish down. Place seam side down on serving platter or plate.
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