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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 12 6-inch corn tortillas
  • 1 pound chicken or turkey, ground without skin
  • 1â�„2 cup chopped onion
  • 1â�„2 teaspoon bottled minced garlic
  • 1 (15 oz.) can low-sodium black beans, undrained
  • 1â�„4 cup chopped fresh cilantro or parsley
  • 1 tablespoon chili powder
  • 1â�„2 teaspoon ground cumin
  • 1â�„4 teaspoon salt
  • 1â�„4 teaspoon black pepper
  • 1â�„4 cup chopped tomatoes (optional)
  • 1â�„4 cup shredded lettuce (optional)
  • 1â�„4 cup shredded low-fat cheddar cheese (optional)
  • 6 tablespoons salsa
Preheat oven to 250°F.
Wrap tortillas in foil and place in oven.
In a large skillet, cook ground meat, onion, and garlic over medium-high heat about 5 minutes, or until meat is no longer pink. Place mixture in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel.
Return mixture to skillet. Stir in beans, cilantro, chili powder, cumin, salt and pepper. Cook and stir over medium-high heat until heated through, about 5 minutes.
Remove tortillas from oven. Spoon meat mixture over half of each corn tortilla; fold over. Add tomatoes, lettuce, cheese, and salsa if desired.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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