I’ve been doing a lot of quick cooking lately. We’ve been so busy at home that it feels like there really isn’t time to make a meal that takes all day to make. I do enjoy meals that need to cook all day and need my attention at regular intervals but this just wasn’t the weekend for that.
I like to make this recipe when we are in a rush. It’s very quick so we avoid heading to a fast food restaurant but filling enough that we’re not too hungry later. I usually have everything I need to whip this up so even if I don’t make this recipe part of my menu for the week I can usually find what I need in the pantry.
I like to add a little extra cumin. I’m a big cumin fan. Instead of using the tomatoes, peppers and cilantro, I normally just use salsa. My dad cans salsa every summer so we never have a shortage of salsa in the house.
¾ cup canned no salt added black bean, rinsed if desired, drained
¼ tsp. cumin
4 6-inch corn tortillas2/3 cup shredded reduced fat Monterey Jack, mozzarella or sharp cheddar cheese
2 medium Italian plum tomatoes, seeded and chopped (about ½ cup)
1 medium poblano or Anaheim pepper or ½ large green bell pepper, chopped
2 T. snipped fresh cilantro
Preheat oven to 475.
In a small bowl, stir together the beans and cumin.
To assemble, put the tortillas on a baking sheet. Top each tortilla with cheese, tomatoes, eppers and bean mixture.
Bake for 5 minutes or until the cheese has melted. Remove from oven. Sprinkle with cilantro.
American Heart Association Low Cal Cookbook
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