| Ingredients |
| frozen chopped spinach, thawed and drained |
3/4 cup |
175 ml |
| drained chick peas |
3/4 cup |
175 ml |
| green or hot pepper, chopped |
1/3 cup |
75 ml |
| chili powder |
1 tsp |
5 ml |
| soft flour tortillas (8"/20cm) |
6 |
| Black Diamond 1% Ultralight Cheddar Cheese Slices |
6 |
| Directions |
| Step 1 |
Combine spinach, chick peas, peppers, tomatoes and chili powder. Spread mixture over half of each tortilla ending with 1 slice of cheese. Fold tortillas in half and place on baking sheet. |
| Step 2 |
Bake at 350F (180C) for 5 to 8 minutes or until cheese melts. |
| Step 3 |
Serve with Sealtest 1% Ultralight Sour Cream and/or salsa. Makes 6 servings. |
| Submitted by: |
Hal Johnson and Joanne McLeod |
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