- 1 (16-ounce) can pinto beans, rinsed and drained
- 3 tablespoons fresh lime juice, divided
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- 1 1/2 cups grape or cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, minced
- 1 tablespoon cider vinegar
- 1/4 teaspoon salt
- 4 (8-inch) 98%-fat-free flour tortillas (such as Mission)
- Cooking spray
- 1 green bell pepper, thinly sliced
- 1 small onion, chopped
- 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
- calories 287
- fat 6.1 g
- satfat 3.2 g
- protein 13.1 g
- carbohydrate 46.1 g
- cholesterol 15 mg
- iron 3.4 mg
- sodium 725 mg
- caloriesfromfat 19 %
- fiber 7.9 g
- calcium 199 mg
How to Make It
Preheat oven to 400°.
Combine pinto beans, 2 tablespoons lime juice, cumin, and garlic in a blender; process until smooth, scraping sides. Set aside.
Combine remaining 1 tablespoon lime juice, tomato, and next 4 ingredients in a small bowl. Toss well, and set aside.
Place tortillas on a baking sheet; bake at 400° for 10 minutes or until crisp, turning after 5 minutes.
Place a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper and onion. Coat vegetables with cooking spray; cook 6 minutes or until onion is tender. Stir frequently.
Spread 1/4 cup bean mixture on each tortilla. Divide tomato mixture evenly over bean mixture. Sprinkle each with 2 tablespoons cheese. Bake an additional 4 minutes or until cheese melts.