McCartney -- Bean Tacos

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* Exported from MasterCook *

 

Bean Tacos

 

Recipe By :Linda McCartney's Home Cooking, page 85

Serving Size : 6 Preparation Time :0:20

Categories : Linda McCartney's Home Cooking

 

Amount Measure Ingredient -- Preparation Method

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TACO SAUCE:

2 medium onions

4 ounces canned green chilies in brine

4 large tomatoes

1/2 lemon -- juice of

TO SERVE:

2 tablespoons olive oil

16 ounces canned refried beans

3/4 cup cheddar cheese -- grated

6 taco shells

1 iceberg lettuce -- shredded

 

Preheat the oven to 325 degrees.

 

To make the sauce, finely chop the onions, drain and finely chop the chilies.

Peel and chop the tomatoes, then mix the onions, chilies and tomatoes with the

lemon juice in a mixing bowl.

 

Heat the oil in a pan, add the beans and cook gently for 4-5 minutes, then mash

roughly with a fork. Place the taco shells in the oven until they are warm,

approximately 3 minutes.

 

Spoon the beans into the hot taco shells. Top with the lettuce, grated cheese,

and a spoonful of sauce. Serve immediately.

 

20 minutes to make Good source of protein, vitamin A, B group vitamins, vitamin

C.

 

 

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Per Serving (excluding unknown items): 202 Calories; 13g Fat (54.0% calories

from fat); 7g Protein; 18g Carbohydrate; 4g Dietary Fiber; 15mg Cholesterol;

153mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 2 Fat.

 

NOTES : You can find taco shells in most supermarkets these days--Mexican food

is increasingly popular, because it's both tasty and quick to make.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0