Serve with: Garden salad. Beans are packed with both soluble and insoluble fibre, which can help to keep your digestive system regular, regulate blood sugar, lower cholesterol and protect against some cancers.
- Portion size 4 servings
Ingredients
Method
In large nonstick skillet, heat oil over medium heat; cook onion, green pepper, chili powder, cumin, salt and pepper until softened, about 8 minutes. Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until chilled. Cover and refrigerate for up to 1 day.)
Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese. Fold uncovered half over top and press lightly. Place on large rimmed baking sheet; bake in 425°F (220°C) oven, turning once, until golden, 10 to 15 minutes. Serve with sour cream, and jalape?eppers (if using).
Nutritional facts <b>Per serving:</b> about
- Sodium 1201 mg
- Protein 31 g
- Calories 644.0
- Total fat 28 g
- Cholesterol 64 mg
- Saturated fat 14 g
- Total carbohydrate 70 g
%RDI
- Iron 39.0
- Folate 79.0
- Calcium 51.0
- Vitamin A 31.0
- Vitamin C 62.0
