Title: Seasoned Chips with Lone Star 'caviar'
Categories: Vegetarian Lowfat Bean Tex
Yield: 1 Servings

2	md	Tomatoes; seeded and chopped
15	oz	Can black-eyed peas; rinsed and drained
1	md	Green bell pepper; chopped
1/2	c	Sliced green onions
1/2	c	Snipped fresh cilantro
		Leaves
2	tb	Lemon juice
2		Serrano peppers; seed & finely chopped
2		Jalapeno peppers -- seed & finely chop
2		Garlic cloves -- minced
2 1/4	ts	Ground cumin -- divided
1/2	ts	Salt
2	ts	Chili powder
1	ts	Garlic powder
16		6" whole-wheat flour
		Tortillas

CAVIAR:

Combine tomatoes, peas, bell pepper, onions, cilantro, lemon juice, serrano peppers, jalapeno peppers, garlic, 1/4 teaspoon cumin and salt in a medium mixing bowl. Cover with plastic wrap. Chill at least 4 hours to blend flavors, stirring occasionally.

CHIPS:

Preheat oven to 375 degrees. In a large plastic food-storage bag or paper bag, combine remaining 2 teaspoons cumin, chili powder and garlic powder; set aside. Spray both sides of each tortilla with vegetable cooking spray; cut each into 8 wedges. Place wedges in bag. Secure bag and shake to coat.

Arrange 32 wedges in a single layer on a baking sheet. Bake 7 to 9 minutes, or until light golden brown. Repeat with remaining tortilla wedges.

Cool completely. Serve with Caviar.

Makes 16 servings: 111 calories, 1 g fat, 2 g fiber per serving.

Recipe By: Low-Fat & Fast Meatless Recipes From: annminer@nauticom.net (Ann Miner)

previous

next