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Ingredients
- ½ cup Florida Orange Juice
- 1 tbsp. olive oil
- ½ cup yellow onion, diced
- 2 garlic cloves, minced
- 1 (8 to 10 oz.) can black beans, drained
- 1 tbsp. lime juice
- 1 tsp. brown sugar
- 1 tsp. chili powder
- 6 flour tortillas
- 1 cup shredded Monterey jack cheese
- ½ cup shredded mozzarella cheese
- Iceberg or romaine lettuce, shredded
- 1 cup fresh cilantro, chopped
- Salsa
- Guacamole
- Low fat sour cream or Greek yogurt
Instructions
- In a saucepan, heat olive oil over medium heat. Add onions and garlic and sauté for 3 to 4 minutes.
- Add black beans, Florida Orange Juice, lime juice, brown sugar and chili powder and stir to combine. Simmer for 5 minutes, then remove from heat.
- Heat a large nonstick skillet over medium-high heat.
- Place tortillas on work surface and sprinkle evenly with shredded cheeses. Top each tortilla with ½ cup of the bean mixture, shredded lettuce and cilantro.
- Fold two sides in, then fold over the front edge and roll up and place flap side down into the hot pan.
- Cook for 2 to 3 minutes on each side until golden brown and slightly crispy. Remove from the pan and cut in half on the diagonal. Serve immediately with salsa, guacamole and sour cream.
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