From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-362226-740861
1 Tbsp. olive oil
1 15 oz. can black beans, drained
1 10
oz. package frozen spinach, thawed
1 cup frozen corn, thawed
One quarter cup fresh cilantro, chopped
1 tsp. ground
cumin
6 - 8 flour tortillas
2 cups cheddar and Monterey
Jack cheeses, grated
Heat olive oil in a skillet and add black beans, spinach, corn,
cilantro and cumin. Cook for several minutes. Spoon onto one side of
each flour tortilla and sprinkle with cheese. Fold over and place back
in skillet over low heat just long enough to melt cheese. Slice in
half and serve with Pico de Gallo.
The Skinny: Please feel free to use fresh spinach and corn if it is
available. We are entering the wonderful days of summer here in
Virginia when many veggies are available fresh and we intend to take
full advantage of this situation. Use low fat or fat free tortillas
and low fat cheese.
Pico de Gallo
2 cups Roma tomatoes, chopped
1 small onion, chopped
One
quarter cup fresh cilantro, chopped
2 serrano or jalapeno
chiles, seeded and chopped
1 clove garlic, minced
One
third cup Mexican beer
1 Tbsp. fresh lime juice
Salt to
taste
Combine all ingredients and mix well. Allow to sit for a couple of
hours before serving to allow flavors to blend. We do not put our
salsas in the refrigerator because tomatoes hate the refrigerator and
you will lose lots of the flavor.
The Skinny: Use light beer. It is still kind of early in the season
but please use fresh garden tomatoes if you are lucky enough to have
some now.