Title: Black Bean Tortilla Melts
Categories: Mexican Vegetable Bean
Yield: 6 Servings
| 1 | cn | (15 Oz.) Black Beans, |
| | | Rinsed & Drained |
| 1/2 | ts | Chili Powder |
| 6 | | (6 in.) Corn Tortillas |
| 1/4 | c | Minced Cilantro |
| 1 | | Lime Cut Into 6 Wedges |
| 1/4 | c | (3 Oz.) Shredded |
| | | Cheddar |
| | | Fresh Salsa |
| 2 | cn | (4 Oz.) Chopped Green |
| | | Chiles Undrained |
Mash Beans; Add Chili Powder Stirring Well. Spread About 3 T. Of Bean
Mixture On Each Tortilla. Sprinkle With Fresh Cilantro & Squeeze 1 Lime
Wedge Over Each. Top Each Tortilla With 2 T. Green Chiles & 2 T. Cheese.
Bake Tortillas At 450 Degres For 3 To 5 Min. OR Until Cheese Melts. Serve
With Fresh Salsa.
197 Cal. Per Tortilla & 2 T. Salsa.
(Fat 6.2. Chol. 15.)