8 whole-wheat flour or corn tortillas; (7-inch)
15 oz black beans; rinsed and drained
1 guacamole
1 pico de gallo
1 cup alfalfa sprouts
2 oz shredded part-skim mozzarella chees; (1/2 cup)
1 ingredients for guacamole:
1 1/2 cup diced peeled avacado
1/2 cup diced seeded tomato
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped onion
2 tablespoon fresh lime juice
1 ingredients for pico de gallo:
1 1/2 cup chopped seeded tomato
1/4 cup chopped onion
2 tablespoon chopped fresh cilantro
1 tablespoon finely chopped serrano pepper
Wrap tortillas first in damp paper towels and then in aluminum foil, and bake at 350 degrees for 10 minutes or until softened.
Spoon about 3 tablespoons beans down the center of each tortilla. Top with about 1/4 cup Guacamole, 3 tablespoons Pico de Gallo, 2 tablespoons sprouts, and 1 tablespoon cheese. Fold tortilla in half. Yield: 4 servings (serving size: 2 soft tacos).
INSTRUCTIONS FOR GUACOMOLE: Combine all the ingredients in a bowl; stir gently. Serve immediatly. Yield 2 cups.
INSTRUCTIONS FOR PICO de GALLO: Combine all the ingredients in a bowl; stir well. Yield 1-1/2 cups.
Serving Ideas : Serve immediately.
Nutr. Assoc. : 2883 0 0 0 0 921 0 2108 5296 383 0 0 0 5296 0 0 4888
