| |
| INGREDIENTS |
| ½ lb. |
5% lean ground beef
|
| 1 c. |
chopped onion (about 2 medium)
|
| 2 |
large garlic cloves, minced
|
| 1½ tsp. |
ground cumin |
| 1 tsp. |
chili powder |
| ½ tsp. |
ground coriander
|
| 1 |
(15 ounce) low-sodium canned black beans, rinsed and drained
|
| 1 |
large fresh tomato, seeded and chopped |
| ¼ tsp. |
salt (optional) |
| ¼ tsp. |
freshly ground pepper
|
| 6 |
8-inch whole wheat tortillas |
| 1½ c. |
shredded iceberg lettuce |
| 1 c. |
shredded Monterey Jack or cheddar cheese
|
| 1 c. |
salsa |
|
|
|
| RECIPE |
- Sauté beef, onion, and garlic in large skillet over medium-high heat until meat is brown; drain and return to skillet.
- Reduce heat to medium and add spices. Cook, stirring for 1 minute.
- Add beans, tomato, salt, and pepper; continue cooking and stirring for 5 minutes.
- Divide mixture evenly down center of warmed tortillas.
- Top with lettuce and cheese, roll, and serve with salsa.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 tortilla
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
323 |
|
| Total Fat |
11 g |
|
| Sodium |
552mg |
|
| Total Carbohydrates |
37 g |
|
| Fiber |
7 g |
|
| Protein |
20 g |
|
|
|
