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Add a photoRaciónes: 12
Ingredientes
- 12 x taco shells white or possibly yellow corn Or possibly eight-inch flour tortillas
- 30 ounce cooked black beans, rinsed and liquid removed
- 2 med clove garlic, crushed
- 1 med onion, finely minced
- 4 ounce canned minced mild green chilies
- 1 Tbsp. tomato paste
- 1/2 tsp red pepper flakes, may be doubled
- 1 c. shredded cheddar cheese
- 3 c. shredded lettuce
- 4 x ripe plum tomatoes, diced
Direcciones
- 1) Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or possibly tortillas till heated through, about 10 min. Or possibly, wrap tortillas in damp paper towels and heat in a microwave oven on high (100 percent power) for 30 to 60 seconds.
- 2. Meanwhile, in large nonstick skillet, combine beans, garlic, onion, chilies, tomato paste and red pepper flakes. Bring to a simmer, stirring constantly. Cover and cook over low heat 10 min, adding small amounts of water if necessary to prevent sticking. Uncover and, if any juices are left, increase heat and cook till most of the liquid evaporates. Mash beans down to a chunky texture with a fork.
- 3. To assemble, in each taco shell or possibly tortilla spoon 2 heaping Tbsp. filling. Top with cheese, lettuce and tomato. Roll tortilla around filling ingredients.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 395 | |
| Calories from Fat 76 | 19% |
| Total Fat 8.63g | 11% |
| Saturated Fat 3.58g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 159mg | 7% |
| Potassium 1275mg | 36% |
| Total Carbs 61.21g | 16% |
| Dietary Fiber 12.6g | 42% |
| Sugars 3.89g | 3% |
| Protein 19.93g | 32% |
