Beans, which are also called legumes, are one of the healthiest foods around. Research consistently shows that people who eat more beans as a regular part of their diet have lower risk of cancer and heart disease. In fact, a recent study suggested that women who eat beans or lentils 2 or more times per week have a significant, 24% reduction in breast cancer as compared to women eating beans or lentils less than once a month. Clearly, beans should be an important part of any cancer-fighting diet!
If you are currently in cancer treatment and are struggling to eat enough to keep your weight up, this recipe may not be right for you as beans can be very filling and cause bloating and gas.
Serve with a fresh green salad, a fruit salad, or a side of steamed veggies for a nice meal.
Per Serving: 225 calories, 38g carbs, 11g protein, 6g fat, 9g fiber
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet) without the yogurt and with well cooked veggies.
- Rinse the black beans well and drain. Rinsing away the liquid around canned beans can help cut down on the amount of gas you may experience from eating beans.
- Combine black beans, cumin, olive oil, low sodium soy sauce, and yellow mustard in a pan on medium heat.
- Stir beans and other ingredients together while heating.
- Mash beans slightly to make the mixture a little bit "sticky".
- Divide bean mixture into four portions and place each portion onto half of large tortilla shell.
- Sprinkle 1 oz of shredded soy or rice cheese onto the beans on each tortilla.
- Place about 1 teaspoon olive oil and spread around to coat a flat skillet. Heat skillet on medium heat.
- Fold tortilla in half and press down to stick together so you have a half circle shape.
- Place tortillas on the skillet and heat each side (flip once). Heat until the cheese melts and the tortilla is brown.
- Garnish with lowfat plain yogurt. Serve & Enjoy!
Recipe from: www.cancernutritioninfo.com