TACO SKILLET

By ozzie

Ingredients

• 5 soft corn tortillas (6" diameter)
• 6 scallions, chopped
• 1 red bell pepper, chopped
• 1 jalapeno chile pepper, chopped
• 1 clove garlic, chopped
• 1 teaspoon cumin
• 1 can black beans (15 oz), rinsed and drained
• 4 cups baby spinach (4 oz)
• 1 large tomato, chopped
• 4 tablespoons sour cream
• 1 sprigs fresh cilantro
• 1 cup shredded reduced-fat cheddar cheese

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 350F Stack the tortillas on a large piece of foil, sprinkle the top one with water, and wrap in the foil. Heat for 10 minutes.

2. Meanwhile, heat a large nonstick skillet coated with olive oil cooking spray over medium-high heat. Add the scallions and bell pepper and cook for 5 minutes or until lightly browned. Add the jalapeno chile pepper, garlic cumin. Cook for 2 minutes or until lightly browned. Stir in the beans, spinach and tomato. Cook for 2 minutes or until heated through. Spread the mixture evenly in the skillet.

3. Remove from the heat and sprinkle with the cheese. Let stand until melted. Top with dollops of the sour cream and sprinkle with the cilantro.

4. Cut the warmed tortillas into quarters or strips. Serve immediately with taco skillet.

5. I did not used spinach, and it is much better if you put a small amount into a whole taco and wrap and eat.