PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
1 (15-oz) can black beans, drained and rinsed
1 (10-oz) package frozen corn kernels, thawed
1 cup mild tomato salsa
1 (8-oz) can tomato sauce
6 oz pepper Jack cheese, coarsely grated (2 cups)
1/2 cup chopped fresh cilantro
2 scallions, thinly sliced
1/2 teaspoon ground cumin
4 (10-inch) flour tortillas (burrito-size)
1 tablespoon olive oil
Accompaniment: sour cream
Put oven rack in lower third of oven and preheat oven to 450 °F.
Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.
Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.
Put 1 tortilla in a well-oiled 15- by 10-inch shallow baking pan, then spread with 1 1/3 cups of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.
Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter, then cut pie into wedges with a serrated knife.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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