7
(Photo: Roberto Caruso)
Why waste calories on chips when baked tortillas are just as good? We also added lots of tasty, high-fibre refried beans and fresh toppings like avocado and chilies.
6 whole-grain tortillas
1 tbsp canola oil, divided
1 garlic clove, minced
1/2 tsp cumin
398-mL can black beans, drained and rinsed
1/2 cup water
1/2 tsp salt
1/2 cup reduced-fat cheddar
1 ripe avocado, peeled and diced
1/2 cup low-fat sour cream
1 tomato, diced
1 green onion, thinly sliced
1/4 cup chopped pickled jalapenos
1/4 cup cilantro
POSITION racks in top and bottom thirds of oven. Preheat to 400F. Stack tortillas and slice into 8 wedges each. Arrange on 2 baking sheets, then brush both sides of tortillas with 2 tsp oil. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until golden, 5 to 6 min. Transfer to a rack. Preheat broiler.
HEAT a medium saucepan over medium- high. Add remaining 1 tsp oil, then garlic and cumin. Stir constantly until fragrant, 1 min. Add beans and water. Continue cooking until beans are soft and most of liquid is absorbed, 5 to 7 min. Mash with a potato masher until creamy and thick. Stir in salt.
ARRANGE baked tortillas on an ovenproof plate or dish. Layer with 1/4 cup cheddar, then beans and remaining 1/4 cup cheddar. Broil in top third of oven until cheese is melted, 1 min. Top with avocado, sour cream, tomato, green onion, jalapeno and cilantro.
Calories 242, Protein 10g, Carbohydrates 25g, Fat 12g, Fibre 8g, Sodium 499mg.
Excellent source of Folate.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.