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3 multigrain tortillas (7”-8” diameter)
1 cup fat-free refried beans
˝ teaspoon ground cumin
˝ teaspoon chili powder
1 cup reduced-fat shredded Mexican cheese blend
˝ cup bottled mild salsa
Arrange the tortillas on a work surface. In a small bowl, combine the beans, cumin, and chili powder. Spread the bean mixture over the lower half of each tortilla and top each with 1/3 cup of the cheese. Fold the plain half over the filling to form a semicircle.
Heat a large nonstick skillet over medium heat until hot. Add 2 of the tortillas and cook until lightly browned and heated through, about 3 to 4 minutes per side. Transfer to a cutting board and repeat with the remaining tortilla. Cut each into 4 wedges and serve with the salsa.
Makes 6 Servings
Per Serving: 157 calories, 9 g protein, 19 g carbohydrates, 5 g total fat, 2 g saturated fat, 13 mg cholesterol, 5 g dietary fiber, 522 mg sodium
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