This recipe uses corn tortillas, but you can substitute flour tortillas if you like them better.
Serves 3
TOOLS:
aluminum foil
cutting board
can opener
measuring cups
medium mixing bowl
food grater
small, sharp knife
potato masher or fork
4 small bowls
INGREDIENTS:
6 soft corn tortillas
a chunk of Monterey Jack cheese
1 cup home-cooked or canned pinto or kidney beans
3 medium-size tomatoes (about 1 pound)
1 medium-size onion
1 cup chopped lettuce
1/2 cup bottled salsa
DIRECTIONS:
1. Wrap the tortillas in aluminum foil and place them in the middle of the center rack. Set the oven to 275 degrees. This will make the tortillas soft and warm.
2. Grate the cheese, to fill 1/3 cup, onto a cutting board. Use the side of the grater that has the large holes. Scrape the grated cheese into a small bowl.
3. Drain and wash the beans. Place them in a medium bowl. Mash the beans with a potato masher or fork until they look slightly lumpy.
4. Wash the tomatoes and remove the stems. Cut the tomatoes into bite-size pieces and place in a small bowl.
5. Cut the ends off of the onion and peel away the outer skin. Chop the onion into very small pieces and place in the bowl with the tomato. Toss with your fingers to mix them.
6. Place the chopped lettuce and the salsa in separate small bowls.
7. Put on your oven mitts and remove the warmed tortillas from the oven. Place the tortillas on dinner plates (2 for each plate). Spread 2 heaping tablespoons of beans on each tortilla, then top with the cheese, tomato and onion mixture, lettuce, and salsa. Fold the tortilla so that it fits easily in your hand.
Per 2-taco serving: Calories: 313; Total Fat: 7.2 grams (1.6 teaspoons); Saturated Fat: 3.0 grams; Sodium: 168 milligrams; Cholesterol: 14 milligrams.
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