Completing my month of Mexican/Tex-mex cuisine endeavours, it was high time I did something vegetarian. While I'm not one myself, I like to explore meat-free alternatives on a regular basis and this type of cooking provides a tasty and healthy meal every time! It's also a good base for experimenting with beans, chipotle peppers and olives (yum) - and produce a meal that's low cal, high protein, high fiber and high calcium - what more can I ask...
adapted from Australian Healthy Food
400g can refried black beans (frijoles negros refritos)
2 chipotle peppers, finely chopped
250g mascarpone (or cottage cheese for a lighter version)
3 tbsp chopped green olives
100g grated cheese, to top
This is super-easy: Preheat oven at 220 degrees C. Mix beans, peppers, mascarpone, olives. Slightly heat tortillas. Fill each tortilla with 2-3 tbsp of the mixture. Roll up and place in shallow dish, seal to the bottom. Spread remaining mixture on top of tortillas, followed by the grated cheese. Bake for 8-10 minutes, until everything is reheated. Ready and absolutely divine!
This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.
This is also my fourth pin in the Pin it and Do it: A Pinteresting challenge, hosted by Trish.