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Ingredients
- 4 slices seeded whole wheat bread, quartered
- Olive oil cooking spray
- ¼ cup cilantro, finely chopped
- 1 (15-oz) can low-sodium pinto beans, drained
- 1 lime, for zest/juice
- ¼ cup hot salsa
- 1 teaspoon minced roasted garlic
- 4 tablespoons part skim ricotta cheese
- 1 teaspoon salt-free garlic herb seasoning
Steps
- Preheat grill on medium-high. Cut bread into 16 triangles; coat each piece with spray on both sides. Chop cilantro; set aside. Drain beans; discard liquid. Zest lime peel (1 teaspoon); squeeze lime for juice (1 tablespoon).
- Combine zest, juice, beans, salsa, and garlic in a microwave-safe dish; microwave on HIGH for 1–2 minutes or until steaming. Combine cheese and seasoning.
- Grill bread 2–3 minutes on each side or until brown and crispy. Transfer to platter. Coat each piece of bread with cheese and top with bean mixture. Sprinkle with cilantro; serve.
Amount per ⅙ recipe serving: Calories 110, Total Fat 2g, Sat Fat 0.5g, Trans Fat 0g, Chol 5mg, Sodium 210mg, Total Carb 19g, Fiber 2g, Sugars 3g, Protein 6g, Calc 6%, Vitamin A 4%, Vitamin C 4%, Iron 6%