Recipe By : Low-Fat & Fast Meatless Recipes
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Beans
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium tomatoes -- seeded and chopped
- 2 cups
1 15 oz. can black-eyed peas -- rinsed and drained
1 medium green bell pepper -- chopped
- 1-1/3 cups
1/2 cup sliced green onions
1/2 cup snipped fresh cilantro leaves
2 tablespoons lemon juice
2 serrano peppers -- seed & finely chop
1 to 2 jalapeno peppers -- seed & finely chop
2 garlic cloves -- minced
2 1/4 teaspoons ground cumin -- divided
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon garlic powder
16 6" whole-wheat flour tortillas
Caviar: Combine tomatoes, peas, bell pepper, onions, cilantro,
lemon juice, serrano peppers, jalapeno peppers, garlic, 1/4 teaspoon
cumin and salt in a medium mixing bowl. Cover with plastic wrap.
Chill at least 4 hours to blend flavors, stirring occasionally.
Chips: Preheat oven to 375 degrees. In a large plastic
food-storage bag or paper bag, combine remaining 2 teaspoons cumin,
chili powder and garlic powder; set aside. Spray both sides of each
tortilla with vegetable cooking spray; cut each into 8 wedges.
Place wedges in bag. Secure bag and shake to coat.
Arrange 32 wedges in a single layer on a baking sheet. Bake 7 to 9
minutes, or until light golden brown. Repeat with remaining
tortilla wedges. Cool completely. Serve with Caviar.
Makes 16 servings: 111 calories, 1 g fat, 2 g fiber per serving;
8.1%CFF.
