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| 1 can (16 oz) |
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refried beans |
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| 1 can (15 oz) |
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black beans, rinsed and drained |
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| 1 can (4.5 oz) |
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chopped chiles |
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| 1- 1/2 cups |
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salsa, divided |
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| 2 cups |
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fresh broccoli florets, chopped |
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| 1 cup |
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(4 ounces) shredded reduced-fat cheddar cheese, divided |
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| 1 |
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small onion, finely chopped |
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| 2 tsp |
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ground cumin |
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| 8 |
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flour tortillas (8 inches), preferably whole wheat |
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low-fat sour cream (optional) |
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| 1 |
In a large bowl, combine the refried beans, black beans, chopped chiles, 1 cup salsa, broccoli, 3/4 cup cheese, onion and cumin. |
| 2 |
Warm tortillas in microwave. Spoon mixture down the center of each tortilla; roll up. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. |
| 3 |
Cover and bake at 350° for 20 minutes or until heated through. |
| 4 |
Uncover; top with remaining ½ cup salsa and ¼ cup cheese. Bake 5 minutes longer, or until cheese is melted. |
| 5 |
Optionally, serve with sour cream and additional salsa. |
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| Servings: 4 |
| Preparation time: 20 minutes |
| Cooking time: 25 minutes |
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| Cooking Tips |
| To serve 2, refrigerate half the bean mixture and the reserved cheese for a second meal. Use the remaining mixture and cheese with 4 tortillas, and heat in a 8x8 baking dish. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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