GORDITAS with Black Beans, Peppers and Guacamole

GORDITAS with Black Beans, Peppers and Guacamole
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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of GORDITAS with Black Beans, Peppers and Guacamole calories by ingredient
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Introduction

We love to make Jim's Guacamole sauce recipe, and black beans in a pot with onion, garlic and cilantro. Shredded Cheddar Cheese (from our State) and fresh veggies from the local Farmers' Market. We freeze our market share of bell peppers and enjoy the year round.

As a variation to this recipe, we will fry plantains and have those as the filling with the black beans and cheese. Whatever is in the kitchen that may taste good, sour cream, vegan meat substitute protein products, sprouts, use your imagination and the variety never ends.
We love to make Jim's Guacamole sauce recipe, and black beans in a pot with onion, garlic and cilantro. Shredded Cheddar Cheese (from our State) and fresh veggies from the local Farmers' Market. We freeze our market share of bell peppers and enjoy the year round.

As a variation to this recipe, we will fry plantains and have those as the filling with the black beans and cheese. Whatever is in the kitchen that may taste good, sour cream, vegan meat substitute protein products, sprouts, use your imagination and the variety never ends.

Number of Servings: 3

Ingredients

    Salt, 0.25 tsp
    Salsa, 1 tbsp
    Avocados, California 1 fruit without skin and seeds
    Lime Juice, 2 tablespoons
    Garlic, 1/2 clove, minced or chop fine
    Red Ripe Tomatoes, 1 medium unseeded and diced
    Jalapeno Peppers, 1/2 pepper, chopped fine
    Cilantro, raw, 1 tbsp, chopped
    Black Beans 2 cup, or 15 oz can,drained and rinsed
    Onions, raw, 0.25 medium (2-1/2" dia)
    Green Peppers (bell peppers), 1 cup, cut into strips
    1 teaspoon chili powder
    1 teaspoon cumin powder
    1 teaspoon oregano
    3 Six Whole Wheat Tortilla 8 inches
    Cheddar Cheese, 1.5 oz shredded
    Canola Oil, 1.75 teaspoons
    Fresh Green Lettuce Leaves, 3, shredded

Directions

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!

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