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Tex Mex Tortillas

Diet.Chef's picture
Ingredients
  Chili 1 Can (10 oz)
  Fat free vegetarian chili with black beans 1 Can (10 oz) (Health Valley, Mild Or Spicy According To Taste)
  Tomato paste 1 1⁄2 Tablespoon
  Corn tortillas 8
  Chopped tomato 1 Cup (16 tbs)
  Tomato 1 Cup (16 tbs), chopped
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Onion 1⁄2 Cup (8 tbs), chopped
  Plain non-fat yogurt 1⁄2 Cup (8 tbs)
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Salsa 1 Cup (16 tbs)
Directions

GETTING READY
1) Set the oven temperature to 350°F before baking.

MAKING
2) In a medium saucepan, bring chili and tomato paste to a boil.
3) Uncover and simmer for 5-10 minutes over low heat until thickened.
4) In a covered baking dish, place tortillas and bake for 10 minutes in preheated oven until heated well.
5) In a strip down center of each tortilla, place 1/3 cup chili and then layer with 2 tablespoons chopped tomato, 1 tablespoon chopped green pepper, 1 tablespoon chopped onion and 1 tablespoon yogurt.
6) Use salsa to taste and wrap tortilla over filling.

SERVING
7) Serve at once, garnishing with chopped fresh cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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