Salsa, kidney beans, onions and melted cheese topping fills baked tortillas to create a very tasty lunch dish. Extra heat? Use medium or spicy(picante) salsa.
4 7-inch (18-cm) whole wheat flour tortillas
1 can (190z/540ml) kidney beans, drained and rinsed
3/4 cup salsa, mild, medium or picante
1 tsp chili powder
3/4 cup shredded light medium Cheddar cheese
1 green onion, sliced
Carefully press tortillas into 4 round 1-cup oval or round single-serve baking dishes. Bake in 350F oven for 10 minutes or until the tortillas are crisp and golden brown. Remove and store for up to 1 month in a closed container.
In a saucepan, using a potato masher, press beans until coarsely mashed. Stir in salsa and chili powder. Heat on low until warm.
Fill each crisp shell with one-quarter of the beans, top with one-quarter of the cheese and onions. Bake in 350F oven for 10 minutes or until the filling is heated through and the cheese is melted. Serve warm.
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