Don’t you just love “Mexican” food? The problem with the Mexican restaurants around here, high in fat, oh yea, you can get a bean burrito full of high fat refried beans. What’s a heart healthy person to do?
Why make your own of course!
The bean tacos pictured at right is a combination of a couple of different recipes. Make the “Warm Black Bean Salad” and use it several ways. The original recipe can be served over a medium sweet baked potato….yummy! Slather with reduced-fat sour cream and fresh cilantro…don’t you just love cilantro?
Black Bean Salad turn into Taco’s and even Quesadilla’s!
1 15 oz can black beans, drained
2 medium tomatoes, diced
1 cup frozen corn, thawed (simply rinse in cold water in colander)
1 tablespoon extra-virgin olive oil
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1/4 teaspoon salt
corn tortillas
reduced-fat sour cheese
low-fat cheddar cheese
shredded lettuce
chopped fresh cilantro
In a medium microwaveable bowl, combine beans, tomatoes, corn, cumin, coriander, chili powder and salt. Microwave on high until heated through, 2 to 3 minutes. (or you can just heat in a small saucepan).
Using tongs, place one corn tortilla at a time on gas or electric stove top burner, turn frequently, will only take about 30 seconds per side to soften and brown.
Place bean mixture on one side of tortilla. Place tortilla on a cookie sheet, fold over tortilla (like a taco), place in pre-heated 400 oven for 10 minutes.
To turn these into quesadilla, place one tortilla on cookie sheet, fill with bean mixture, sprinkle with cheese, place another tortilla on top. Bake for 10 minutes in 400 degree oven.
Place on plate and use what ever topping you want!

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