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1 bell pepper
4 corn tortillas
1 tablespoon olive oil
1 can (16 oz.) any variety bean (I use pinto)
1 bunch cilantro or parsley
1 tablespoon lemon or lime juice
salt and pepper
Thinly slice the onion. Core, seed and thinly slice the bell pepper. Chop the tomato and cut the tortillas into 1" pieces or triangles.
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and sauté for a few seconds just to release their aroma.
Reduce the heat to low and simmer covered until tender, about 5 minutes.
Uncover the skillet, add the tortillas, and sauté for a couple of minutes to give them a nuttier flavor. Add the beans with their juices, cover the skillet, and simmer for 15 minutes.
Meanwhile, rinse, stem and mince the cilantro.
When the beans and vegetables are hot and the flavors have mellowed together, remove the skillet from the heat, stir in the fresh herb and lime juice, and season to taste with salt and pepper. Serve hot.
Poster's Notes: I omit the bell pepper and it still tastes great.
Posted by Raquel Schnitzer
Nutritional Info Per Serving: Per serving: 221 Calories (kcal); 8g Total Fat; (32% calories from fat); 5g Protein; 35g Carbohydrate; 0mg Cholesterol; 89mg Sodium Food Exchanges: 1-1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1-1/2 Fat; 0 Other Carbohydrates