Title: Soft Bean Tacos
Categories: Vegtime3
Yield: 4 servings

8 Flour tortillas; (6-inch)
1/4 c Water
1 sm Red bell pepper; chopped
1 c Frozen corn kernels; thawed
2 Green onions; thinly sliced
1 sm JaIapeno pepper
Seeded and minced;
-(optional)
16 oz Canned spicy fat-free
-refried beans
1 c Shredded cheddar or Monterey
-Jack cheese
Reduced-fat if desired; or
-soy cheese
Salsa for topping;
-(optional)
Plain low-fat yogurt or soy
-yogurt for; (optional)
Topping

MEAL PLAN: Before starting the tacos, cook some sweet potatoes in the
microwave, allowing one per person. Microwave them in batches of 2 (8 to 10
minutes on HIGH power), and be sure to microwave an extra sweet potato for
the next night's Ravioli with Sweet Potato Sauce. In addition, make a
simple tossed salad.

Soft tacos are meant to be eaten with knife and fork rather than in hand,
as you would crisp tacos.

4 to 6 servings Lacto

Preheat oven to 400 F. Wrap tortillas in aluminum foil and warm in oven.

In large saucepan, combine water and bell pepper. Cover and cook over
medium heat, 2 minutes. Add corn, green onions, jalapeno pepper and refried
beans. Stir gently until mixture is heated through, about 5 minutes.

Remove tortillas from oven. Spread some of the filling on one half of each
tortilla, then sprinkle with a small amount of cheese. Fold over and
arrange on individual. plates. Top with salsa and yogurt if desired.

Per serving: 260 cal.; 12g prot.; 10g total fat (5g sat. Fat); 33g carb.;
17 mg chol.; 455mg sod.; 6g fiber

Converted by MC_Buster.

Recipe by: Vegetarian Times, January 1999, page 26

Converted by MM_Buster v2.0l.