 |
Prep and Cook
time: 25 minutes
Makes: 4 to 6 servings
Wrap them in warm flour tortillas and you’ve got a meal everyone will love. To tone down the spice, choose a milder salsa and cheese.
Ingredients
2 cans (about 15 oz. each) black beans, rinsed
and drained
About 1/2 cup Salsa
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 package (16 oz.) frozen Corn, thawed and drained
1 1/2 cups shredded Hot Pepper Jack Cheese
8 to 12 flour tortillas (about 6-in. in diameter)
1 firm-ripe avocado (about 1/2 lb.)
Instructions
1. Preheat oven to 400°.
2. Spoon beans into a shallow 2- to 3-quart casserole. Stir in salsa, 1
tablespoon of the lime juice, and cilantro. Top bean mixture with corn, then
sprinkle with cheese.
3. Bake beans and corn in a 400° oven until hot throughout and cheese is melted
and bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil.
Place in the oven until tortillas are warm, about 5 minutes.
4. While bean mixture and tortillas heat, peel and pit avocado. Cut into thin
wedges and arrange wedges on a small serving plate. Sprinkle avocado with
remaining lime juice.
5. To eat tacos, spoon bean and corn mixture into warm tortillas. Offer avocado
wedges and additional salsa to add to taste.
Nutritional Information
Per serving: 524 cal., 33% (174 cal.) from fat; 21 g protein; 19 g fat (7.9 g sat.); 69 g carbo (8.1 g fiber); 854 mg sodium; 25 mg chol.
Order Ingredients Online
|
