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Name: Live-Well- Bean Fajitas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Garlic cloves, slivered; 2 ts Vegetable oil; 1/2 ts Ground cumin; 1/3 c Low-fat plain yogurt\; 1 1/2 ts Chili powder; 1/4 c Chunky salsa; 1/3 c Lettuce, shredded; 19 oz Canned black beans,; 1/3 c Tomato, chopped; 1 sm Zucchini, chopped; 1/3 c Monterey Jack cheese; 4 lg Flour tortillas [9-inch]; 1 Onion chopped; 1/4 c Fresh coriander, chopped; 1/2 Sweet red or green pepper,

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INGREDIENTS

2 Garlic cloves, slivered
2 ts Vegetable oil
1/2 ts Ground cumin
1/3 c Low-fat plain yogurt\
1 1/2 ts Chili powder
1/4 c Chunky salsa
1/3 c Lettuce, shredded
19 oz Canned black beans,
1/3 c Tomato, chopped
1 sm Zucchini, chopped
1/3 c Monterey Jack cheese
4 lg Flour tortillas [9-inch]
1 Onion ; chopped
1/4 c Fresh coriander, chopped
1/2 Sweet red or green pepper,

Servings

INSTRUCTIONS

Wrap tortillas in foil; heat in 300F 150C oven for about 10 minutes or just until warm. Meanwhile, in large nonstick skillet, heat oil over medium heat; cook onion, sweet pepper, zucchini, garlic, chili powder and cumin, stirring occasionally, for about 7 minutes or until softened. Add black beans and salsa; cook for about 5 minutes or just until moisture is evaporated. Stir in coriander. Divide bean mixture among tortillas; sprinkle with lettuce and tomato. Dollop each with yogurt and sprinkle with cheese. Roll up. Per Serving: about 805 calories, 35 g protein, 19 g fat, 127 g carbohydrate very high source fibre, excellent source calcium and iron Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com

NOTES

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Live-Well- Bean Fajitas

2 Garlic cloves, slivered
2 ts Vegetable oil
1/2 ts Ground cumin
1/3 c Low-fat plain yogurt\
1 1/2 ts Chili powder
1/4 c Chunky salsa
1/3 c Lettuce, shredded
19 oz Canned black beans,
1/3 c Tomato, chopped
1 sm Zucchini, chopped
1/3 c Monterey Jack cheese
4 lg Flour tortillas [9-inch]
1 Onion chopped
1/4 c Fresh coriander, chopped
1/2 Sweet red or green pepper,

Wrap tortillas in foil; heat in 300F 150C oven for about 10 minutes or just  until warm.    Meanwhile, in large nonstick skillet, heat oil over medium heat; cook  onion, sweet pepper, zucchini, garlic, chili powder and cumin, stirring  occasionally, for about 7 minutes or until softened. Add black beans and  salsa; cook for about 5 minutes or just until moisture is evaporated. Stir  in coriander.    Divide bean mixture among tortillas; sprinkle with lettuce and tomato.  Dollop each with yogurt and sprinkle with cheese. Roll up.    Per Serving: about 805 calories, 35 g protein, 19 g fat, 127 g carbohydrate  very high source fibre, excellent source calcium and iron    Source: Canadian Living magazine [Jan 96] Presented in an article by Carol  Ferguson. Recipes from Canadian Living Test Kitchen.        [-=PAM=-]    PA_Meadows@msn.com

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Nutrition

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Serving Size: 1 Serving (400g)
Recipe Makes: 2 Servings

Calories: 208
Calories from Fat: 136 (65%)

Amt Per Serving		% DV

	Total Fat 15.1g	20 %
	Saturated Fat 7.5g	38 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.4g
Cholesterol 33.6mg		10 %
Sodium 418.3mg		14 %
Potassium 262.1mg		7 %
Total Carbohydrate 8.9g		3 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 6.7g
Protein 10.8g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 208

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