GORDITAS with Black Beans, Peppers and Guacamole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Salt, 0.25 tsp Salsa, 1 tbsp Avocados, California 1 fruit without skin and seeds Lime Juice, 2 tablespoonsGarlic, 1/2 clove, minced or chop fine Red Ripe Tomatoes, 1 medium unseeded and diced Jalapeno Peppers, 1/2 pepper, chopped fineCilantro, raw, 1 tbsp, choppedBlack Beans 2 cup, or 15 oz can,drained and rinsedOnions, raw, 0.25 medium (2-1/2" dia)Green Peppers (bell peppers), 1 cup, cut into strips1 teaspoon chili powder1 teaspoon cumin powder1 teaspoon oregano3 Six Whole Wheat Tortilla 8 inchesCheddar Cheese, 1.5 oz shreddedCanola Oil, 1.75 teaspoonsFresh Green Lettuce Leaves, 3, shredded
GUACAMOLE:
Make the Guacamole and chill it in Refridgerator (10 minutes prep time). Wash Avocados, cut down the middle, remove the pit, and scoop the pulp into a small mixing bowl. Add the diced fresh Tomato, minced Garlic, Lime Juice, and chopped fresh Cilantro. Salt to taste. Mix well and chill before serving.
BLACK BEANS and PEPPERS:
In a medium pot with a lid, over medium heat, add one-quarter teaspoon canola oil and the bell pepper strips, saute over medium heat for 3 minutes or until tender. Add the drained and rinsed black beans, chopped onion, chopped Jalapeno Pepper, cilantro, cumin, chili powder, oregano, dash of salt. Mix well. Cover and reduce heat after a few minutes to a low simmer.
TORTILLAS: in a large non stick skillet pan with one-half teaspoon of canola oil at a time, per tortilla. Over medium heat, add the oil, and spread well. Place the tortilla on the oil, turn the tortilla in the oil to cover both sides. Cover the pan with a lid and heat until tortilla browns underneath a little, turn it over, and brown the other side a bit. Remove to a plate with paper towel. Repeat for each tortilla until all are completed.
ASSEMBLY:
Take one tortilla at a time on a large plate, and on one side of the tortilla place one-third 1/3 of each ingredient: Cheddar Cheese, Black Beans, Pepper Strips, Guacamole, Salsa and Lettuce. Fold the empty half of the tortilla over the filled side.
GORDITA!
Make the Guacamole and chill it in Refridgerator (10 minutes prep time). Wash Avocados, cut down the middle, remove the pit, and scoop the pulp into a small mixing bowl. Add the diced fresh Tomato, minced Garlic, Lime Juice, and chopped fresh Cilantro. Salt to taste. Mix well and chill before serving.
BLACK BEANS and PEPPERS:
In a medium pot with a lid, over medium heat, add one-quarter teaspoon canola oil and the bell pepper strips, saute over medium heat for 3 minutes or until tender. Add the drained and rinsed black beans, chopped onion, chopped Jalapeno Pepper, cilantro, cumin, chili powder, oregano, dash of salt. Mix well. Cover and reduce heat after a few minutes to a low simmer.
TORTILLAS: in a large non stick skillet pan with one-half teaspoon of canola oil at a time, per tortilla. Over medium heat, add the oil, and spread well. Place the tortilla on the oil, turn the tortilla in the oil to cover both sides. Cover the pan with a lid and heat until tortilla browns underneath a little, turn it over, and brown the other side a bit. Remove to a plate with paper towel. Repeat for each tortilla until all are completed.
ASSEMBLY:
Take one tortilla at a time on a large plate, and on one side of the tortilla place one-third 1/3 of each ingredient: Cheddar Cheese, Black Beans, Pepper Strips, Guacamole, Salsa and Lettuce. Fold the empty half of the tortilla over the filled side.
GORDITA!
Nutritional Info Amount Per Serving
- Calories: 545.7
- Total Fat: 20.1 g
- Cholesterol: 14.9 mg
- Sodium: 242.2 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 15.3 g
- Protein: 18.9 g
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