Black Bean Antojito
7 ratings
Makes: 8 rolls
Source of: Vitamin A
Good Source of: Vitamin D and E, Riboflavin, Calcium
Excellent Source of: Thiamin, Niacin, Folate, Vitamin C, Iron, Potassium
Ingredients
1- 540 mL can
black beans, rinsed and drained
1- 19 oz can
1
lime, squeezed for juice
1
2
cloves garlic, minced
2
5 mL
ground cumin
1 tsp
5 mL
ground coriander
1 tsp
pinch
each salt and pepper
pinch
1
avocado, pitted and sliced
1
3
red peppers, roasted and skinned
3
250 mL
grated cheddar cheese
1 cup
8
10 inch (25cm) whole wheat or
8
regular flour tortillas
Directions
MASH beans and garlic with a potato masher. Add lime juice, cumin and
ground coriander. Season with salt and pepper. Divide into 8 parts.
SPREAD 1 part of mashed bean mixture over whole tortilla. Add roasted red peppers and avocado evenly around tortilla and sprinkle with some cheddar cheese.
ROLL up the tortilla. Wrap in plastic wrap tightly and let cool in fridge for 10 minutes to overnight.
CUT roll into 1 inch pieces. Enjoy as is or with a sour cream dip.
SPREAD 1 part of mashed bean mixture over whole tortilla. Add roasted red peppers and avocado evenly around tortilla and sprinkle with some cheddar cheese.
ROLL up the tortilla. Wrap in plastic wrap tightly and let cool in fridge for 10 minutes to overnight.
CUT roll into 1 inch pieces. Enjoy as is or with a sour cream dip.
Nutrition Facts
Based on a serving of 1 roll (about 7 pieces)
Energy: 368 calories
Protein: 15 g
Fat: 13 g
Saturated Fat: 5 g
Cholesterol: 16 mg
Carbohydrates: 50 g
17%
Fibre: 9 g
36%
Sodium: 525 mg
22%
Potassium: 588 mg
Vitamin C: 122 mg
203%
Folate: 234 mcg
106%
Calcium: 158 mg
14%
Iron: 3.76 mg
21%
Calories from Fat:
32%
Reviews
joe wrote:
These are good and easy. Plus now I know what an antojito is
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