Last night's supper

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This makes a great meal and it is quick to prepare.

 

 

 

* Exported from MasterCook *

 

Avocado and Pinto Bean Salad

 

Recipe By :Nava Atlas

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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32 ounces canned pinto beans -- drained and rinsed

3 medium tomatoes -- diced

2 to 3 tablespoons fresh cilantro -- minced

1/3 to 1/2 cup natural low fat vinaigrette -- or as needed

freshly ground pepper -- to taste

1 large avocado -- pitted, peeled, and diced

 

Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving

bowl and toss well. Just before serving, stir in the diced avocado.

 

Source:

" The Vegetarian 5-Ingredient Gourmet "

 

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Per serving: 185 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g

Protein; 27g Carbohydrate; 0mg Cholesterol; 638mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tomato and Green Chili Quesadillas or Soft Tacos

 

Recipe By :Nava Atlas

Serving Size : 4 Preparation Time :0:00

Categories : Rudimentary Wraps

 

Amount Measure Ingredient -- Preparation Method

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2 whole tomatoes -- thinly sliced

8 ounces canned chopped green chilies

fresh cilantro -- minced, optional

4 8-10 inch flour tortillas

1 to 1 1/2 cups grated reduced-fat Mexican

cheese blend

 

To make quesadillas, preheat the oven to 400. Arrange the tomatoes, chilies,

and optional cilantro on the entire surface of 2 tortillas. Sprinkle with

the cheese, and cover with the remaining tortillas. Arrange the quesadillas

on a nonstick baking sheet and bake unitl the tortillas become lightly golden

and crisp on the outside, 12-15 minutes; or grill them on a nonstick griddle

on both sides until golden. Cut each quesadilla into 4 equal wedges,

allowing 2 wedges per serving, and eat out of hand.

 

To make soft tacos, arrange a single layer of tomato slices over one half of

each tortilla, and sprinkle with the chilies, cheese, and optional cilantro.

ARrange on individual plates. Heat each serving briefly in the microwave

(about 1 minute) or preheated 400 oven (about 3 minutes) to melt the cheese,

then fold over. Eat at once with a knife and fork or cut into 2 wedges and

eat out of hand.

 

Description:

" Highlighting the flavor of green chilies and fresh tomatoes, these

quesadillas or tacos make a great warm-weather meal "

Source:

" The Vegetarian 5-Ingredient Gourmet "

 

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Per serving: 13 Calories (kcal); trace Total Fat; (11% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0