Soft Bean Tacos

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Soft Bean Tacos 01-JAN-99 p. 26

4 to 6 Servings—Lacto

 

 

8 (6-inch) flour tortillas

1/4 cup water

1 small red bell pepper, chopped

1 cup frozen corn kernels, thawed

2 green onions, thinly sliced

1 small jalapeño pepper, seeded and minced (optional)

16-oz. can spicy fat-free refried beans

1 cup shredded cheddar or Monterey Jack cheese,

reduced-fat if desired, or soy cheese

Salsa for topping (optional)

Plain low-fat yogurt or soy yogurt for topping

(optional)

Preheat oven to 400°F. Wrap tortillas in aluminum foil

and warm in oven.

 

In large saucepan, combine water and bell pepper.

Cover and cook over medium heat, 2 minutes. Add corn,

green onions, jalapeño pepper and refried beans. Stir

gently until mixture is heated through, about 5

minutes.

 

Remove tortillas from oven. Spread some of the filling

on one half of each tortilla, then sprinkle with a

small amount of cheese. Fold over and arrange on

individual plates. Top with salsa and yogurt if

desired.

 

PER serving: 260 CAL; 12 G PROT; 10 TOTAL FAT (5 SAT.

FAT); 33 G CARB.; CHOL; 455 MG SOD.; 6 FIBER

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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