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Mexican Half Moons




Source of Recipe


Healthwell


List of Ingredients




2-4 tablespoons canola or sunflower oil
1 can (14 ounces) black beans, rinsed and drained
5-6 ounces frozen corn, thawed
1/2 cup chopped fresh cilantro
2 cloves garlic, chopped
1/2 green pepper, chopped
1 jalapeño pepper, chopped
2/3 cup chopped onion (yellow or red)
2 teaspoons hot sauce (such as Tabasco)
1/2 teaspoon paprika
2 tablespoons Spectrum Organic Olive Oil
Juice from 1 lime
Black pepper, to taste
Crushed red pepper flakes, to taste
Hain Sea Salt, to taste
1-1/2 cups grated extra-sharp cheddar cheese
6-8 organic flour tortillas
Mexican crema or sour cream


Recipe



1. In a large frying pan over medium-low heat, warm 2 tablespoons canola or sunflower oil.

2. In a medium bowl, combine next 14 ingredients (beans through sea salt).

3. Fry tortillas in pan, one at a time, about 15 seconds on each side (add more oil if needed). On second side, add a dollop of cheese and bean mixture. Fold over tortilla into half-moon shape.

4. When heated through, transfer each half moon to a plate lined with a paper towel. Keep warm. Cut into triangles and serve with Mexican crema or sour cream.