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vegetable oil tortillas onion black beans paprika oregano garlic Swiss chard salsa queso fresco cilantro low-fat sour cream
Viewed: 18 - Published at: 7 years agoIngredients
- 2 Tbs. vegetable oil, divided
- 4 10-inch whole-wheat tortillas
- 1 small onion, diced (1 cup)
- 1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
- 2 tsp. smoked paprika
- 1/2 tsp. dried oregano
- 4 cloves garlic, minced (4 tsp.)
- 1 1/2 lb. Swiss chard, ribs removed, chopped
- 1 cup prepared chipotle salsa, optional
- 4 Tbs. crumbled queso fresco, optional
- 4 Tbs. chopped cilantro, optional
- 4 Tbs. low-fat sour cream, optional
Method
- Preheat oven to 425F.
- Spray both sides of tortillas with cooking spray.
- Arrange on baking sheet, and toast 8 to 10 minutes, or until crisp.
- Heat 1 Tbs.
- oil in saucepan over medium heat.
- Add onion, and cook 5 minutes, or until soft.
- Add beans, paprika, and oregano.
- Reduce heat to medium-low, and cook 10 minutes.
- Heat remaining 1 Tbs.
- oil in skillet over medium-low heat.
- Add garlic, and cook 2 minutes, or until beginning to brown.
- Stir in chard, and season with salt and pepper, if desired.
- Cover, and cook 4 to 5 minutes, or until chard is wilted.
- Spoon 1/4 cup bean mixture in center of each tortilla.
- Top with 1 cup greens and 1/4 cup salsa, if using.
- Sprinkle with queso fresco, cilantro, and dollop of sour cream, if using.
