Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil 1/2 ts Chili powder
2 c Broccoli flowerets -- 1/2 c Tomato juice
-coarsely chopped 1 tb Fresh cilantro -- minced
1 c Red onions -- sliced 2 tb Fresh lime juice
1 c Green bell pepper -- 15 oz Black beans -- rinsed and
-julienned -drained
1/2 c Red bell pepper -- 6 10-inch flour tortillas
-julienned 1 1/2 c Monterey jack cheese --
1 c Mushrooms -- sliced -shredded
1 c Shitake mushroom caps -- 3 c Iceberg lettuce -- thinly
-sliced -sliced
1/3 c Anaheim chili pepper -- 3/4 c Salsa -- medium
-minced 6 tb Nonfat sour cream
1/2 ts Ground cumin

Heat oil in a large nonstick skillet over medium-high heat. Add
broccoli, onion, and bell peppers; saute 4 minutes. Add mushrooms,
chile, cumin, and chili powder; saute 2 minutes. Add tomato juice;
cook 2 minutes or until slightly thickened. Remove from heat; stir
in minced cilantro and lime juice, and set aside.

Divide black beans evenly among tortillas; top each with 1/2 cup
broccoli mixture and 1/4 cup cheese. Fold tortillas in half, and
place on a baking sheet. Bake at 375 for 5 minutes or until cheese
melts. Serve with lettuce, salsa, and sour cream. (Serving size: 1
taco, 1/2 cup lettuce, 2 Tbsp. salsa, and 1 Tbsp. sour cream).

CALORIES 433 (33% from fat); PROTEIN 19.9 g; FAT 15.9 g.; CARB 54.6 g;
FIBER 6.9 g; CHOL 22 mg; IRON 4.8 mg; SODIUM 739 mg; CALC 345 mg.

Posted by Jane Stewart

Recipe By : Cooking Light, October 1995

From: Jane Stewart Date: 10-06-95 (03:21) (159)
Fido: Cooking

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