Black Bean with Peppers & Cumin Vinaigrette
INGREDIENTS:
15 oz Can black beans, drained 4 oz Soy cheese/jalapeno jack,
1/4 c Chopped tomato -- shredded
3 tb Chopped cilantro 32 ea Spinach leaves, shredded
12 ea Black olives, pitted, sliced 4 tb Hot salsa
8 ea 6" wholewheat tortillas
15 oz Can black beans, drained 4 oz Soy cheese/jalapeno jack,
1/4 c Chopped tomato -- shredded
3 tb Chopped cilantro 32 ea Spinach leaves, shredded
12 ea Black olives, pitted, sliced 4 tb Hot salsa
8 ea 6" wholewheat tortillas
Mash beans. Stir in tomato, cilantro & olives. Spread evenly onto 4 tortillas. Sprinkle with cheese, spinach & salsa. Top with remaining tortillas.
Preheat oven to 350F. Bake tortillas on ungreased cookie sheet for 12 minutes. Cut into wedges & serve.
"Vegetarian Times" July, 1993
Preheat oven to 350F. Bake tortillas on ungreased cookie sheet for 12 minutes. Cut into wedges & serve.
"Vegetarian Times" July, 1993