REFRIED BEANS WITH TORTILLAS
Make and share this Refried Beans With Tortillas recipe from Food.com.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet.
- Add the chopped onion and saute for 3 to 5 minutes.
- Add the garlic and chile and cook for 1 minute.
- Put all the beans into a bowl, mash with a potato masher, then stir into the pan with the cilantro.
- Stir in the bouillon.
- Cook the beans, stirring, for 5 minutes, until soft.
- Place the tortillas on a cookie sheet and heat through in a warm oven for 1 to 2 minutes.
- To make the relish, put all of the ingredients into a bowl and mix together well.
- Spoon the beans into serving dishes and top with the cheese- Season well.
- Roll the warm tortillas and serve with the relish and beans.
Nutrition Facts : Calories 494.4, Fat 15, SaturatedFat 3.8, Cholesterol 6.7, Sodium 1062.3, Carbohydrate 73.4, Fiber 14.7, Sugar 7.4, Protein 18.3
SOFT BEAN TORTILLAS
These are great for making sandwiches for school lunch for those who are allergic to wheat. They are my sons most favorite. You can get bean flour at a health food store or grind your own if you have the time.
Provided by Chey4961
Categories Free Of...
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients in medium bowl.
- Add eggs and water.
- Set aside and let sit for 20 minutes.
- Spray small skillet with cooking spray.
- Pour 1/4 cup for one tortilla in pan.
- Cook on one side until golden brown.
- Turn over, barely cook for 30-40 seconds on second side.
- Place on wax paper.
- (Keep wax paper between each tortilla for easy seperation.).
- Store in fridge or freezer.
- Can be warmed in microwave.
Nutrition Facts : Calories 32.6, Fat 0.8, SaturatedFat 0.3, Cholesterol 35.2, Sodium 109.6, Carbohydrate 4.9, Fiber 0.1, Sugar 0.1, Protein 1.1
FRIED BLACK BEAN FILLED TORTILLAS (PANUCHOS)
Provided by Marcela Valladolid
Categories appetizer
Time 35m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Using a 5-inch round cookie cutter, cut a smaller tortilla out of each tortilla. Save the scraps for making chilaquiles, tortilla soup, etc. Heat 2 tablespoons of vegetable oil in a medium saute pan over medium-high heat. Then add the beans to warm and soften, about 5 minutes, stirring continuously to avoid burning. Turn the heat off and reserve.
- In a large saute pan, heat the remaining 1/2 cup of vegetable oil to 350 degrees F. While the oil is heating, form the panuchos. Start by spreading 1 tablespoon of warmed beans on the surface of the tortilla. Stack the second tortilla over it pressing on the edges to seal. Remove the excess beans on the side of the panucho. Working in batches, fry the panuchos until golden in color, about 3 minutes per side. Remove from the pan and drain on a paper-towel-lined plate.
HOMEMADE TORTILLAS
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington
Provided by Taste of Home
Time 30m
Yield 8 tortillas.
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE
Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don't let the beans dry out too much. If they do, add a little more water. Remove from the heat.
- Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 21 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 970 milligrams, Sugar 5 grams, TransFat 0 grams
SPICY BEAN AND CHEESE SOFT TACOS
Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Whole-wheat tortillas, still warm from the oven, wrap it up.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Wrap tortillas in foil, place in oven, and warm while preparing the filling.
- In a medium saucepan, heat oil over medium heat. Add scallions and garlic; cook 1 minute until fragrant. Stir in beans, chipotle, and 1 cup water. Bring to a simmer, season with salt and pepper; cook until slightly thickened and hot, 5 to 7 minutes. Stir in salsa (if desired), corn, and lime juice; cook until heated through.
- Unwrap tortillas; spread yogurt over one side. Top with bean mixture, cilantro leaves, lettuce, and cheese. Fold tortillas over. Serve with salsa and chipotle, if desired.
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