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Title: Meatless Tacos
Categories: Ethnic Vegetable
Yield: 4 Servings
| 8 | md | White corn tortillas |
| 1 | cn | (16 oz.) fat-free refried |
| 1 | . beans | |
| 1 | c | No-fat cheddar or swiss |
| 1 | . cheese | |
| 1 1/2 | c | Shredded lettuce |
| 1 | lg | Ripe tomato, diced |
| 1 | c | Very thinly sliced cucumber |
| 1/2 | c | Very thinly slice purple |
| 1 | . onion | |
| 1 | c | No-fat sour cream |
| 1/2 | c | Picante sauce, hot or mild |
Preheat oven to 175 degrees. Heat nonstick skillet over medium-high heat until hot. Place corn tortilla in skillet and heat for about 25 seconds on each side. Remove and place on a plate, then cover tightly with foil and put into oven to hold for later use. Repeat until eight tortillas are heated.
Spread refried beans on a warmed tortilla, then top with cheese and other trimmings. Fold taco in half and eat as you would any soft taco. Or, arrange ingredients and the warmed tortillas on the table and let your guests make their own tacos.
Nutritional analysis per serving: 358 CALORIES; 2.5g FAT (0.7g SAT); 8mg CHOLESTEROL; 1,842mg SODIUM. Percentage of calories from fat: 6.
Adapted from "Cajun Healthy," by Jude Theriot (Pelican, $22.95) (as reported by Robin Mathew in "The Detroit News," as seen in "The Olympian," 3/22/95).
Typed for you by Iris Grayson Submitted By IRIS GRAYSON On 03-26-95 (1238)
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