Spicy Mexican Triangles
From the Strive for Five at School! Resources
Adapted from Mexican Cooking (Step by Step), Rosemary Wadey
Preheat oven to 350ºF Yield: 9
1 – 11” x 17” sheet pan Portion: 2 triangles
Cost per serving: $0.36
3 x 6-inch whole-wheat tortillas 3 x 15-cm
1 tsp canola oil 5 mL
1/2 cup onion, chopped 125 mL
2 cups refried brown beans 500 mL
pinch chili powder pinch
1/2 cup fresh tomato, diced 125 mL
1 cup salsa 250 mL
1 cup cheddar or mozzarella cheese, grated 250 mL
1 With a pizza cutter, cut each tortilla into 6 pie-shaped triangles. Place on the sheet pan and bake for 10 minutes. Cool.
2 Heat the oil in a large pan, add the onion, and cook until soft.
3 Add the refried beans and chili powder; mix thoroughly.
4 Place the tomato in a bowl and add the salsa. Mix thoroughly.
5 Spread 2 tbsp (30 mL) of the bean/onion mixture on each tortilla triangle. Top with 1 tbsp (15 mL) of the tomato/salsa mixture. Sprinkle the top of each tortilla triangle with 1 tbsp (15 mL) of the cheese.
Step 6 Bake for 10–15 minutes, until the cheese is melted and the beans are heated through.
Quick tip: Offer this recipe as a snack or in a larger quantity as a complete meal. The spicy topping can be served hot or cold. Beans are a major part of the Mexican diet. Refried beans are speedy and an excellent source of inexpensive plant protein.
