Bean And Cheese Turnovers Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodInterest Group

Ingredients

 Kidney beans1 Can (10 oz), drained
 Garlic1 Clove (5 gm), finely chopped
 Flour tortillas4
 Part skim ricotta cheese1 Cup (16 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Chopped green onions1⁄4 Cup (4 tbs)
 Snipped cilantro/1 teaspoon dried cilantro leaves1 Tablespoon (Fresh)

Nutrition Facts

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

Directions

Prepare Red Salsa.
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.
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