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Ginger Bran Muffins
Servings: 8
| Ingredients: |
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1 tablespoon Peter Paul Virgin Coconut Oil |
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2 green bell peppers, cut into 1/2-inch dice
(about 2 cups) |
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3 cloves garlic, minced |
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2 teaspoons dried oregano |
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2 teaspoons ground cumin |
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1 14 1/2-ounce can no-salt-added diced tomatoes |
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1 4-ounce can chopped green chiles |
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2 15 1/2-ounce cans black beans, rinsed |
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3 tablespoons red wine vinegar |
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8 7-inch whole wheat tortillas |
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1/2 cup grated Monterey Jack cheese |
| Instructions: |
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Heat the Peter Paul Virgin Coconut Oil in a Dutch oven over medium heat. Add bell peppers, garlic, oregano and cumin; cook, stirring, until softened, about 4 to 5 minutes. Add tomatoes, green chiles, beans and vinegar. Return to a simmer; reduce heat to medium-low and cook, stirring occasionally, until thickened, about 25 minutes. Add a little water if liquid evaporates too quickly. |
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Meanwhile, preheat oven to 300 degrees. About 15 minutes before the beans are ready, wrap tortillas in foil and bake until heated through, 10 to 15 minutes. |
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With the back of a large spoon, coarsely mash some of the beans. Spoon about 1/2 cup of the filling into each tortilla, sprinkle with 2 tablespoons of cheese, wrap and serve. |
Source: "The Eating Well Diabetes Cookbook" by Joyce Hendley and the editors of Eating Well |
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