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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Packed with Nutrition, Low Calorie, Easy on the Budget and fabulously Scrumptious! Ingredients:
1 (16 ounce) can refried beans (fat free) |
12 fajita-size flour tortillas |
9 firm ripe tomatoes |
6 cups fresh spinach |
6 small white potatoes |
1 (8 ounce) package mushrooms |
1 carrot |
taco sauce |
1 teaspoon cumin |
1/4 teaspoon red cayenne pepper |
kraft mexican style finely shredded four cheese |
1 cup nonfat yogurt |
1 cup pitted black olives, sliced |
1 romaine lettuce leaf |
2 (16 ounce) cans corn kernels, drained |
Directions:
1. Bake unpeeled potatoes (6) in microwave oven on high for two minutes. Turn potatoes once and cook for two minutes more. Let cool, peel and discard skin.
2. Chop potatoes, six cups of spinach, 6 tomatoes and one 8 oz. package of button mushrooms. Add 1/2 cup of finely grated carrot. Mix chopped vegetables in large bowl with re-fried beans, 1/2 cup of taco sauce, cheese and spices.
3. Meanwhile, heat tortillas 30 seconds per side on non-stick pan. Place equal amounts of filling at bottom third of each tortilla and roll up tightly.
4. Arrange tortillas on microwaveable plates and cover with a damp paper towel. Heat on high for 90 seconds.
5. Remove towel, and arrange lettuce and additional chopped tomatoes(3) between tortillas and on one side for garnish.
6. Garnish with corn on the other side of totilla. Top each tortilla with two tablespoons of yogurt and sliced olives. Sprinkle with additional cumin.
7. Serve. Enjoy!
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