Parched Black Bean Burritos

I used Fiona Haynes' fat free black bean plunge recipe to prepare this, nevertheless you could use jarred black bean dip if you are short on time or ingredients. The cilantro and lime juice improve the flavor but are not obligatory.

Preparation Time: 15 minutes

Cooking Time     : 10 minutes

Total Time           : 25 minutes

Ingredients:

• 6 flexible taco size flour tortillas (6 inch)
• 1.5 cup fat-free bean dip
• 1 cup Monterrey jack cheese, shredded
• 1 cup shredded lettuce
• 1 cup salsa
• 1 table spoon chopped fresh cilantro (optional)
• 1 table spoon fresh lime juice (optional)

Preparation of the Recipe:

1. Preheat the oven to 400 degrees.
2. Row a baking sheet or pan with aluminum foil.
3. Mingle salsa, lime juice, and cilantro in a little bowl and set aside.
4. Wrap tortillas in paper towel and microwave about 20 seconds to soften.
5. Put in about 2 table spoon each of the bean dip and cheese into each tortilla.
6. Spread some lettuce across the inside of each tortilla and roll up to close.
7. Spoon a little amount of salsa over each.
8. Cook in the oven about 10 minutes.

Dish up with left behind salsa on the side.

Yield: 6 servings (1 burrito per serving)

Nourishment Data: 369 calories and 15 grams of fat per serving

Moan in Red Plum with Mashed Potato Recipe

The Moan in Red Plum with Mashed Potato Recipe is not only a good looking recipe but also it tastes as delicious.

Whereas not in principle low fat (3g of fat or less per 100g), it is not way off at only 3.8g. More significantly, it is low down in saturated fat, sugar and sodium and is high in protein, to remain you feeling fuller longer.

This recipe is a good source of protein and low in saturated fat.

Energy per 100g:	364kJ - 85Cal
Fat per 100g:	3.8g

 

 

Recipe Serves:

The Recipe Serves 6.

Recipe Elements:

• 1 kg beef diced, blade or casserole
• 2 big carrots, sliced in chunks
• 400 g button mushrooms, quartered
• 2 big onions sliced
• 5 cloves garlic
• 2 cups red wine
• 2 cups beef stock (we use powdered with water)
• 2 tablespoons olive oil
• 1 can diced tomato
• 1 tiny can tomato paste
• 1 tablespoon brown sugar
• Dried thyme and oregano
• Salt and Pepper
• 2 tablespoons plain flour
• Potato - mashed

Recipe Method:

1. A slow cooker can be used by or on the stove top.
2. Put the beef in a big bowl and attach the flour and mix around with spoon and make sure that all the beef is coated.
3. Place half oil in pan (slow stove top or cooker) and brown ½ beef for around 2 minutes stay stirring as you don’t want to cook it just seal it.  Take out and place on plate and brown the next half and place with the additional beef once done.
4. Now place a little more olive oil in pan and cook the onions, this should take around 5 minutes.  Now put in the crushed garlic and stir for 1 minute.
5. In the similar pot place the beef back in and stir.  At the moment add wine, oregano, stock, and thyme and canned tomato.  Just the once liquid is bubbling add the rest of the ingredients, pepper, sugar salt and tomato paste.  Keep lid on, turn down heat to the lowest point and cook for 1 hour.  Now add the button mushrooms and carrot.  Cook for an additional 2-3 hours or until meat is tender.  Stir irregularly, put in some water if necessary.
6. Serve up with mashed potato.

Recipe Nutrition Panel:

Servings:	6
Serving size:	688g
	Average Serve		Average 100g
Energy	2500	kJ	363	kJ
	598	Cal	86	Cal
Protein	60.1	g	8.7	g
Fat, total	25.7	g	3.7	g
- saturated	8.3	g	1.2	g
Carbohydrate	21.9	g	3.2	g
- sugars	9.1	g	1.3	g
Sodium	193	mg	28	mg

 

 

 

 

 

 

 

 

 

Additional Comments:

There are more than a few ways you can get ready mashed potato so we have not mention directives for this. Follow your favorite way, whatsoever that may be. You can adjoin seasoning and a dash of float milk if you like without touching the nutritional too much.