From the Canadian Living Vegetarian Collection by Alison Kent
Prep: 20 minutes
Cook: 25 minutes
Makes: 4 Servings
Ingredients:
2 tsp (10 ml) vegetable oil
1 onion, chopped
1 sweet green pepper, diced
1 tbsp (15 ml) chili powder
½ tsp (2 ml) ground cumin
¼ tsp (1 ml) each salt and pepper
1 can (19 oz/540 ml) black beans, drained and rinsed
1 cup (250 ml) salsa
½ cup (125 ml) cooked corn kernels
4 large (10-inch/25 cm) flour tortillas
2 cups (500 ml) shredded old Cheddar cheese
½ cup (125 ml) light sour cream
¼ cup (60 ml) diced pickled jalapeno peppers (optional)
Directions:
- In large skillet, heat oil over medium heat; fry onion, green pepper, chili powder, cumin, salt and pepper, stirring occasionally, until onion is softened, about 8 minutes.
- Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes.
- Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese. Fold uncovered half over top and press lightly. Bake on greased large baking sheet in 425°F (220°C) oven, turning once, until golden, 10 to 15 minutes. Cut into wedges; serve with sour cream, and jalapenos (if using).
Excerpted from Canadian Living: The Vegetarian Collection by Alison Kent & The Canadian Living Test Kitchen Copyright © 2010 by Alison Kent & The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental, a division of Random House of Canada Limited. All rights reserved.
Thought that was sweet? You'll enjoy:
