Bean And Cheese Tacos Recipe
Summary
Ingredients
| Kidney beans | 1 Can (10oz), drained | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 4 flour tortillas (8 inches in diameter) | ||
| Ricotta cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Onions | 1/4 Cup (16 tbs), chopped | |
| Chopped | 1 Tablespoon | |
| Cilantro | 1 Teaspoon, dried | |
| Chunky salsa | 1 Cup (16 tbs) | |
Directions
Mash kidney beans and garlic with fork or masher.
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.
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.
Chef
