1 cup cooked black beans
2 green onions, minced
2 cloves garlic, minced
1 teaspoon olive oil
4 (6-inch) whole-wheat tortillas
2 sweet potatoes, peeled, diced and cooked
1 large red bell pepper, roasted, peeled and thinly sliced
⅓ cup dried cranberries
6 ounces Cabot Lite50 Sharp Cheddar, grated (1½ cups)
¼ cup chopped fresh parsley
¼ cup Cabot Light Sour Cream
PARTIALLY mash beans in a small bowl, leaving some whole; set aside.
In nonstick skillet over medium heat, combine green onions, garlic and oil; cook, stirring, until softened, 2 to 3 minutes. Stir into reserved beans.
LAY tortillas on work surface. Spread one-fourth of bean mixture over half of each tortilla, followed by one-fourth of sweet potatoes, red pepper, cranberries and cheese.
Fold bare half of each tortilla over filling. Arrange on baking sheet and place under broiler until browned and slightly crisp. To serve, cut each tortilla into three wedges and top each wedge with teaspoon of sour cream and sprinkle of parsley. Serve immediately.
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