Live-Well: Bean Fajitas
Yield
2 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
flour tortillas
9 inch |
*
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| ½ | each |
sweet red bell peppers
chopped |
|
| 1 | small |
zucchini
chopped |
|
| 2 | cloves |
garlic
slivered |
|
| 1 ½ | teaspoons |
chili powder
|
|
| ½ | teaspoon |
cumin
ground |
|
| 19 | ounces |
black beans
drained and rinsed |
|
| ¼ | cup |
salsa
chunky |
|
| ¼ | cup |
coriander
chopped |
*
|
| ⅓ | cup |
lettuce
shredded |
|
| ⅓ | cup |
tomatoes
chopped |
|
| ⅓ | cup |
yogurt, plain
low fat |
|
| ⅓ | cup |
monterey jack cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
flour tortillas
9 inch |
*
|
| 1E+1 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 0.5 | each |
sweet red bell peppers
chopped |
|
| 1 | small |
zucchini
chopped |
|
| 2 | cloves |
garlic
slivered |
|
| 7.5 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
ground |
|
| 549.1 | ml/g |
black beans
drained and rinsed |
|
| 59 | ml |
salsa
chunky |
|
| 59 | ml |
coriander
chopped |
*
|
| 79 | ml |
lettuce
shredded |
|
| 79 | ml |
tomatoes
chopped |
|
| 79 | ml |
yogurt, plain
low fat |
|
| 79 | ml |
monterey jack cheese
|
*
|
Directions
Wrap tortillas in foil; heat in 300F (150C) oven for about 10 minutes or just until warm.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook onion, sweet pepper, zucchini, garlic, chili powder and cumin, stirring occasionally, for about 7 minutes or until softened.
Add black beans and salsa; cook for about 5 minutes or just until moisture is evaporated.
Stir in coriander.
Divide bean mixture among tortillas; sprinkle with lettuce and tomato.
Dollop each with yogurt and sprinkle with cheese.
Roll up.
