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Title: Bean & Cheese Taco
Categories: Ethnic Vegetable
Yield: 4 Servings
| 15 | oz | Canned chili hot beans -- |
| 1 | No | |
| 1 | Fat added -- drained | |
| 1/2 | ts | Garlic -- minced |
| 4 | Corn tortillas -- 6 | |
| 8 | oz | Ff fancy pizza cheese, hc -- |
| 1 | Shredded | |
| 1/4 | c | Fresh cilantro -- chopped |
| 1/4 | c | Green onions -- sliced |
| 1 | Shredded lettuce | |
| 1 | Chopped tomato | |
| 1 | Light or ff sour cream | |
| 1 | Salsa |
Heat oven to 350 F. In a small bowl, mash beans and stir in garlic. For each taco, spread about 1/2 c bean mixture on half of each tortilla. Top with 1/2 c. cheese, 1 tb. each cilantro and green onion. Fold tortilla over filling. Place folded tortillas in 8" square baking dish sprayed with non-stick cooking spray. Bake at 350 F. for 10 to 12 minutes or until tortillas begin to brown and filling is hot. Serve with shredded lettuce, tomato, FF sour cream and salsa to add at the table as desired. 4 Servings, each (without garnishes) = 286 calores, 28 g protein, 39 g. carbohydrate, 2 g fat, 12 mg cholesterol, 426 mg sodium
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