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Bean And Cheese Tacos Recipe
|Canned kidney beans||8 Ounce, drained and liquid reserved (1 Can)|
|Garlic||1 Clove (5 gm), finely chopped|
|8 inch flour tortillas||4|
|Ricotta cheese||8 Ounce (1 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped green onion with tops||1⁄4 Cup (4 tbs)|
|Chopped fresh cilantro/1 teaspoon dried cilantro||1 Tablespoon|
|Chunky salsa||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1294 Calories from Fat 448
% Daily Value*
Total Fat 51 g77.8%
Saturated Fat 24.2 g121.1%
Trans Fat 0 g
Cholesterol 143.1 mg
Sodium 3892.1 mg162.2%
Total Carbohydrates 148 g49.3%
Dietary Fiber 23 g92%
Sugars 22.6 g
Protein 62 g124.5%
Vitamin A 115.2% Vitamin C 107.8%
Calcium 117% Iron 39.8%
*Based on a 2000 Calorie diet
Spread about 1/4 cup of the bean mixture on half of each tortilla to within 1/2 inch of edge.
Mix cheeses, onions and cilantro.
Spread mixture over beans.
Fold tortillas over filling.
Place double layer of microwavable paper towels in rectangular microwavable dish, 11 X 7 X 1 1/2 inches.
Place tacos with folds to outside edges in dish.
Cover with waxed paper and microwave on high 4 to 7 minutes, rotating dish 1/2 turn after 2 minutes, until hot.
Cut into wedges if desired.