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Bean And Cheese Turnovers Recipe
|Kidney beans||1 Can (10 oz), drained|
|Garlic||1 Clove (5 gm), finely chopped|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Snipped cilantro/1 teaspoon dried cilantro leaves||1 Tablespoon (Fresh)|
Serving size: Complete recipe
Calories 1854 Calories from Fat 399
% Daily Value*
Total Fat 45 g69.9%
Saturated Fat 21.1 g105.3%
Trans Fat 0 g
Cholesterol 103.7 mg
Sodium 1848 mg77%
Total Carbohydrates 254 g84.8%
Dietary Fiber 48.4 g193.5%
Sugars 11.3 g
Protein 115 g229.3%
Vitamin A 80.1% Vitamin C 66.9%
Calcium 129.9% Iron 137.2%
*Based on a 2000 Calorie diet
Mash beans and garlic. (Add 1 to 2 tablespoons reserved bean liquid if beans are dry.)
Place tortillas on ungreased cookie sheet.
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 over beans.
Fold tortillas over filling.
Place double layer of microwavable paper towels in rectangular microwavable dish, 12 x 7 1/2 x 2 inches.
Place turnovers with folds to outside edges in dish.
Cover with waxed paper and microwave on high 2 minutes; rotate 1/2 turn.
Microwave until hot, 2 to 5 minutes longer.
Serve with Red Salsa.