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Ingredients
2 ounces rinsed drained canned red kidney beans
1 small garlic clove, minced
1 tsp chopped fresh cilantro (Chinese parsley) or Italian (flat-leaf)
parsley
2 flour tortillas (6-inch diameter each)
2 tbsp each chopped tomato and green bell pepper, divided
2 ounces Cheddar cheese, shredded, divided
2 tsp vegetable oil
Method
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Using a fork, in small mixing bowl combine beans, garlic and cilantro
(or parsley) and mash until combined; set aside.
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In 9-inch nonstick skillet cook 1 tortilla over medium-high heat,
turning once, until heated through and flexible, 1 to 2 minutes on each
side.
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Transfer to plate; spread half of the bean mixture over half of
tortilla.
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Top bean mixture with half of the tomato and bell pepper, and
then with half of the cheese.
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Fold tortilla in half to cover filling;
repeat procedure with remaining tortilla, vegetables and cheese.
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In same skillet heat oil; add filled tortillas and cook, turning once,
until cheese is melted, 2 to 3 minutes on each side.
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Remove from
skillet and cut each tortilla in half.
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MAKES 2 SERVINGS
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