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Bean And Cheese Tacos

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  Canned kidney beans 8 Ounce, drained and liquid reserved (1 Can)
  Garlic 1 Clove (5 gm), finely chopped
  8 inch flour tortillas 4
  Ricotta cheese 8 Ounce (1 Cup)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped green onion with tops 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro/1 teaspoon dried cilantro 1 Tablespoon
  Chunky salsa 1 Cup (16 tbs)

Mash kidney beans and garlic with fork or masher.
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 mixture over beans.
Fold tortillas over filling.
Place double layer of microwavable paper towels in rectangular microwavable dish, 11 X 7 X 1 1/2 inches.
Place tacos with folds to outside edges in dish.
Cover with waxed paper and microwave on high 4 to 7 minutes, rotating dish 1/2 turn after 2 minutes, until hot.
Cut into wedges if desired.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1294 Calories from Fat 448

% Daily Value*

Total Fat 51 g77.8%

Saturated Fat 24.2 g121.1%

Trans Fat 0 g

Cholesterol 143.1 mg47.7%

Sodium 3892.1 mg162.2%

Total Carbohydrates 148 g49.3%

Dietary Fiber 23 g92%

Sugars 22.6 g

Protein 62 g124.5%

Vitamin A 115.2% Vitamin C 107.8%

Calcium 117% Iron 39.8%

*Based on a 2000 Calorie diet

Bean And Cheese Tacos Recipe