Recipe - Black Beans Rancheros

1 teaspoon Olive oil
2 tablespoon Dry sherry
1 teaspoon Garlic; minced
One fourth cup Onion; minced
One fourth cup Green bell pepper; minced
1 teaspoon Ground cumin
2 cup Black beans; cooked,
drained,
; mashed
1 tablespoon Cilantro; minced
6 Corn tortillas
One half cup Mild salsa
One half cup Cheddar cheese; lowfat,
grated
Tabasco sauce; to taste

Heat olive oil and sherry in skillet over mediumhigh heat until
simmering. Add garlic, onion, bell pepper, and cumin. Cook 5 minutes,
stirring frequently. Add beans and cilantro; remove from heat, set
aside. Cook each tortilla in large skillet or griddle over
mediumhigh heat until lightly browned.

Turn tortilla over and place 1/3 cup bean mixture into center; top
with 2 Tbsp each salsa and cheese. Cover skillet or griddle and
continue cooking until cheese melts. Season to taste with Tabasco
sauce.

Per serv: 188 cals, 4 g fat, 367 mg sod

Recipe by: St. Joseph Healthcare/New Mexico Heart Institute

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